Regina Insight Meditation Community Cookbook

A Community Collection This cookbook is offered freely to all.

Copyright for all photographs and drawings remains with the original artists.

Produced by and for the Regina Insight Meditation Community in 2019.

RIMC teachers are: Sharda Rogell (guiding teacher), Dana Anjali, Howard Cohn, and Chris Gilboy https://www.reginainsight.ca/

Cover photograph: Dana Anjali The five contemplations

This food is the gift of the whole universe, the earth, the sky, and much hard work. May we receive it gratefully and eat in mindfulness. May we transform our unskillful states of mind, and learn to eat in moderation. May we take only foods that nourish us and prevent illness. We accept this food in order to realize the path of understanding and love. photo: Susan Weibe photo: Welcome

From the earliest RIMC meditation retreats, supporting retreatants with good vegetarian food has been a labour of love for organizers. Anyone who has been on retreat knows that meals can be a greatly-anticipated break in the schedule of sitting and walking meditations, offer a welcome source of sense pleasure, and are a wonderful occasion to mindfully share a meal in the silent compan- ionship of others. So in many ways, the kitchen is near the heart of a retreat, in the same way it can be at home.

During many years of retreats at Wood Acres, Dorothy and Verna were our steadfast cooks. Community member and professional cook Valerie Crowther stepped into the kitchen after Dorothy and Verna’s retirement. She was followed by John Kroczynski, Saskatoon chef and dedicated practitioner, who generously began to cook for us and transformed the Wood Acres kitchen - with all its id- iosyncrasies and wacky ways (like machetes for kitchen knives) - into a joyful source of some of the most amazing food we’d ever eaten. On one retreat, I had a chance to work as John’s sous-chef and loved being a part of the preparation of meals that were so much enjoyed and appreciated by retreatants. The follow- ing year, in 2018, I undertook the head cook job and with lots of help from John, Dana, and friends, we nourished retreatants in what would be the last of many retreats at Wood Acres. Through all the years and all the cooks, sharing recipes with retreatants has been part of kitchen life. Similarly at the sangha potluck meals held twice each year, trading recipes for the tasty and eclectic dishes on offer was always part of the event. This collection is in part a sharing of retreat recipes and in part a gathering of favourites from our community members. It includes many gluten- free, and vegan options. While we don’t acknowledge the source of each recipe – often because we no longer remember where they originated – we do include a listing of cookbooks and websites that we’ve found useful and can recom- mend as reliable sources of inspiration for great food.

May these recipes offer inspiration for food that nourishes you in body and soul.

Brenda Robertson photo: Cherie Westmoreland photo: Acknowledgements

As with preparing and enjoying good food, putting together a collection of tried and true vegetarian recipes was improved by having the good company and generous assistance of many people. Deep appreciation and much metta to the following people:

Cookbook Collaborators: Brenda Robertson Lorna Tyler

Art Contributors: Drawings: Mike Knoblauch Photographs: Cherie Westmoreland, Dana Angali, Susan Wiebe Graphic Design: Jen Loewen

Recipe Contributors: Amber Klatt, Amy Popick, Andrea Grzesina , Betty Ann Donison, Bev Zizzy, Brenda Robertson, Brian Brunskill, Cherie Westmoreland, Deb Froh, Diane Mullan, Dolores Fehr, Faith Savarese, Gladys Behnson, Janet Stoody, John Kroczinski, Joseph Vermeulen, June Horsman , Lin Liu, Lorna Tyler, Maureen McKenzie, Natasha Geber, Norm Sawchyn, Pat Cavanaugh, Sandra Brandt, Sandi Nixon, Sharda Rogell, Shekinah Retreat Centre, Susan Wiebe, Valerie Crowther, Virginia Tomczak. support of this project and, in fact, for all of the RIMC activities and offerings. A final thank-you to Dana Anjali and Chris Gilboy for their loving and ongoing photo: Cherie Westmoreland photo: From our Teachers

We are delighted that the RIMC Cookbook is now available for anyone who wish- es to explore and use the many delicious recipes that members of our sangha have contributed. We are deeply grateful to Brenda and Lorna for their vision of compiling this cookbook to celebrate the 25th year of RIMC’s offering residen- tial meditation retreats here in Saskatchewan. They have dedicated countless hours of dedicated work to create this wonderful support for us to eat healthily and happily. Thank you to everyone who contributed their favourite recipes!

- ing food in Noble Silence has been an essential thread of our meditation prac- From our first residential retreat at Camp McKay on Round Lake in 1994, shar food we needed. What an adventure that was! The following two years at Camp O’Neil,tice. For Cherie that five-day Westmoreland, retreat weRainie hired Evans, a vegetarian Jill Forrester cook and and Dana brought lovingly in all pre the- pared all our meals. More recently, at our retreats at Wood Acres in Moose Jaw, when Dorothy needed to step away from the kitchen, Val Crowther, John Krozcynzki and Brenda Robertson each generously and skillfully cooked our meals. There has been so much good will and kindness over these years, and delicious, nutritious vegetarian food prepared with love has been a constant.

We hope this beautiful offering of the RIMC recipe book provides a lasting and inspiring support for our taking care of ourselves and others happily.

With deep gratitude, Dana, Chris, Sharda, and Howie photo: Cherie Westmoreland photo: Breakfast and Brunch Dips, Condiments, and Snacks Salads and Dressings Soups Main Courses Vegetable Dishes Sweets and Treats Resources Breakfast and Brunch Cranberry CitrusMuffins Morning GloryMuffins Herb andCheeseBiscuits Crustless QuichewithSummerVeggies Chai-Poached DriedFruit Tofu Breakfast Scramble Eggers Retreat Granola Spelt Pancakes Spinach andFeta Crust-lessQuiche Gluten-Free Pancakes Shekinah Retreat Centre’s Baked Oatmeal Scottish OatCakes Breakfast and Brunch and slightly crisp.Remove from theoven anddryonarack. on anungreasedPlace cookiesheetandbake for 25minutesbrowned oruntil thick. inch ½ about Using acookie cutter orglassto3 inches ofaboutindiameter, surfacebiscuits. out cut lightly-floured a on dough the out pat or Roll mixtureuntil resemblespeas. Stir inwater small and gently kneadtogether. Combine dry all ingredients andmixwell. Withapastryblender, in butter cut Preheat oven to 375F. Pour into a buttered 9” x 11” pan. Bake at 350 F for 30 to 35 minutes until firm. Beat together eggs, sugar, oil, andmilkthenadd dry ingredients and mixwell. 4½ cupsoat 1½ cupsmilk 1 Tbspbakingpowder 3 eggs 1 cupbutter 3 tspbakingpowder 2 Tbspsugar 3 cupsoatmeal Shekinah Retreat Centre’s Baked Oatmeal Scottish OatCakes Makes about15biscuits Serves 6-8 Serves 1½ tspsalt ⅔ cupvegetable oil 1 cupsugar ¼ cupwater 1½ tspsalt 1½ tspbakingsoda 1½ cupsflour(any type) Breakfast and Brunch space for pancakes to spread. Bake at350for 10to 15minutes. ment paper. Using a 1/4 cup measure, scoop batter onto baking sheets, leaving ingredientsBeat togetherwell until sheets blended. Linebakingwithparch - slice andserve. or centreuntil issetandtheoutside edge is golden.Letset for 5 minutes, then Pour mixture into prepared pan. Top withfeta cheese and bake for 25 minutes hot sauce(Tabasco or Sirachia).and addspinachonion Whiskinmilk mixture. cool. In a large mixing bowl, whisk together the eggs, flour, baking powder and onion tender.until Add in fresh spinach justwilted.and cookuntil Setaside to oil or heatalittlebutter on medium heatandsautéIn amediumskillet, thediced Preheat oven to 400F. Lightly grease a10inchpanorpieplate andsetaside. 2 tspoilorbutter for pan 1⅓ cups1%milk ½ tspbakingpowder 3-4 large eggs 1 mediumonion,diced ½ tspcinnamon 2 eggs ½ cupalmondbutter Spinach andFeta Crust-less Quiche Gluten-Free Pancakes Serves 2 Serves Serves 6 Serves ½ -¾cupfeta cheese Dash ortwo ofhotsauce ⅓ cupallpurposeflour 6 ouncesfresh baby spinach ½ tspvanilla ½ tspbakingsoda ½ cupapplesauce Breakfast and Brunch about 1minute more, untilthey’re goldenbrown onbothsides. side, other the on cook and pancakes the flip set, to beginning just are they As face, orbeingtoo pale. utes. Adjustso thepancakesthe heat cookthroughscorching without thesur Cook pancakesbegin to bubbles until form around theedges,2 about or 3 min- any excess oil andspoonthebatter onto thehotsurface usinga¼cupmeasure. lightly-oileda Heat awaywipe heavygriddle orahot, non-stick When skillet. ened. Letthebatter sitfor 15minutes before useto thicken. and pour the dryliquid in.Mixjustuntil ingredients are thoroughly moist- butter, andoptionalvanilla. Form a well inthecentre of the dry ingredients, medium bowl,a In dry mix ingredients. separatea In bowl,combine themilk, 2 tspvanilla (optional) 2 Tbspbutter, melted 1 Tbspbakingpowder 2 cupswhole speltflour Spelt Pancakes Serves about6 Serves 1 ¾cupsmilkorbuttermilk ¾ tspsalt 2 Tbspsugar - Breakfast and Brunch removing from pan. oven raisins. andsprinklewith For chunky granola,it coolbeforelet stirring or Try to get it to anice even goldenbrownover. all Whendone, remove from ing, stirringasneededto brown evenly. oven, checkingafter 8 about minutes, and every 5 minutes after that for brown- Divide the mixture between two large sheets baking or roasting pans.Roast in gluten-free. the granola), coconut, sesame seeds, sunflower seeds. Omit the wheat germ for Add in theoats (either slow or quick-cooking, depending how chewy you want warm onlow heatuntilmelted. largea In honey,oil, combine coconut saucepan, vanilla, and andcinnamon salt, Preheat oven to 350Fdegrees. ½ cup(ormore) raisins ordriedfruitofyour choice 1 cupsunflower seeds 1 cupshredded coconut 2 tspcinnamon 1 Tbspvanilla extract 1 cupvirgin coconutoil Retreat Granola Makes about12cups 1 cupwheat germ 1 cupsesameseeds 8 cupsrolled oats 2 tspunrefined salt 1 cuphoney Breakfast and Brunch your imaginationconcoctsinthatmoment! voila!,muffin et the perfect breakfast. Serve freshjuice, orwhatever with fruit, the of half other the Topwith muffin. English an half onto one each slide and avocado. mashed the Remove thecooked eggsfrom themicrowave. with Gently loosen theeggmixture spread and muffins English the toast Meanwhile, ment to findtheoptimalamount. varyyourwill with microwave,time The minutes. 4-6 you’lltoexperiso need - ramekinsPlace into theconventionalor microwave oven andcookonHigh for each ramekin. Top withgrated cheese. Beat together eggs and milk until light and fluffy and pour half the mixture into a smallbowl, cover, andsetaside. Lightly spray 2medium-sized ramekins withnon-stickspray. Mashavocado in Easy to double,triple,quadruple.....justadjustthe cooking time. 2 to 4Tbspgrated cheese 2 English muffins 1 ripeavocado 1 Tbspmilk 2 large eggs Eggers Serves 2 Serves Breakfast and Brunch browns orusethisasafillingonwarmed tortillas for breakfast tacos. sauce ifyou wishor a squeeze of lemon or lime juice.Serve withpotato hash well.mix time and a at little Stir inthesaucea Add of yourbit ina favourite hot and addthegrated tofu, stirringgently. garlicand sautethis stage at forminute a ortwo.yeast Stirinthenutritional it turnsgolden.Add thediced mushroom andpepper. Ifusing,addtheminced Heat the olive oil inafry pan over Add the onion and saute medium heat. until gratersauce ingredientsthe Mix set aside. and togetherbowla in set aside. and Drain thetofu andpress it gently to remove moisture. Shred withacheese Dice themushrooms,pepper, Rinse theonionforonion. and milder taste. a vour andcanbeordered onlinethrough Amazon). intensefla- an egg has but black not is Namak Kala salt” “Black Althoughcalled flavour.egg extra the gives fluffy recipe the and to Namak lightKala of addition a The totexture. tofu transforming by eggs scrambled imitates dish This Sauce 1 tspmincedgarlic (optional) 2 TbspNutritionalYeast ½ cupwhite onion 2 Tbspolive oil ½ tsptoasted ground cuminseeds 2 ouncesofwater to thinsauce ¼ tspchillipowder 1 tspsoy sauce Tofu Breakfast Scramble Serves 2 Serves 8 ouncesextra firm tofu, grated ½ cupyellow bellpepper ½ cupcremini mushroom 1 tspblacksalt(KalaNamak) ½ tspsmoked paprika ½ tspgarlic powder Breakfast and Brunch fruit before serving. and areup tender. Remove to aservingofthechaioverdish abit and ladle the to lowand cover andsimmer10minutes,about the fruitshave until plumped utes and then discard tea Add bag. dried fruit andbringto aboil.Reduce heat about 5 minutes. Remove cover and add tea bag and honey. Steep about 4 min- Place spices in large saucepanwithwater and bringto aboil.Cover and simmer 1 fresh gingerroot, about1inchlong,peeledandsliced ½ cupeachofdriedprunes,apricots,light figsanddark figs ¼ cuphoney (optional) 1 blacktea bag 4 cupswater ¼ tspgrated nutmeg 1 cinnamonstick 8 whole cardamom pods (or any combinationthereof) Chai-Poached DriedFruit Serves 4 Serves Breakfast and Brunch middle. The muffins are done when they firm. Test for doneness with a toothpick in the cook evenlydon’t and in theoven Place burn. bake and for 30to 35minutes. Place the muffin tin in a pan with a couple of inches of water to ensure the eggs off withasprinklingofslicedgreen onionsover thetop. a teaspoon’s worth of sautéed vegetablemixture to eachcupinthetin.Finish Pourmixtureegg the toAdd½ into about each full. filling ¾about tins, muffin and sprinklewithsaltpepper. Stiruntilthoroughly combined. largea In bowl,lightly eggs andextra beat egg yolk. Add and cheese themilk ach, cookuntiljustwilted, andsetaside. squash and cook for 3-4 minutes, or until just beginning to soften. Add the spin- the chopped whites of thegreen onionsandsauté for oneminute. Add thediced Meanwhile, heatolivemedium-sized over oilinaskillet Add medium-lowheat. Preheat oven to 350degrees. Butter oroilthemuffintins. salt andpepper, to taste 1 tspolive oil 2 green onions,chopped(separate thewhites andgreens) etc.)½ cupdicedsquash(orzucchini,butternut, ½ cupchoppedspinach choiceofvariety)1 cupcheese(your 1 cupmilk(regular oralmondmilk) 4 eggs(plusoneeggyolk for afirmerresult) Crustless Quiche withSummer Veggies Makes 12miniquiches Breakfast and Brunch ferent herbs like fresh basil,chives andthyme. Variations: Mozzarella, cheddar or Monterey Jack cheeses allwork well asdodif- Bake untilpuffyandslightly browned, about10-12minutes. white andplaceintheoven, onthemiddleracks. prepared cookiesheets to make 16tothe beaten 18biscuits.Brushwith egg the mixtureuntil dough. formssticky Drop soft, of dough tablespoons onto the Make a well in the centre of the flour mix and add the yogurt or buttermilk. Stir the cheeseandstirto mix. butterthe mixturepastry blenderuntil witha resembles coarse crumbs. Add In a bowl, mix together flour, baking powder, baking soda and rosemary. Cut in line withparchment paper. or coating, non-stick with sheets cookie 450F.sprayovento2 Lightly Preheat 1 eggwhite, beaten 3 Tbspbutter ¼ tspbakingsoda 1¾ cupflour Herb andCheese Biscuits Makes 16-18 ¾ cupyogurt orbuttermilk ½ cupshredded cheese 1 Tbspchoppedfresh rosemary 1½ tspbakingpowder Breakfast and Brunch flavourful andkeep well, fresh orfrozen. and moist very are These minutes. 25 - 20 for bake and tins muffin lined Fill mixture to theflour-nut mix. Also inaseparate bowl,the eggs beatandthen add the oilandvanilla. Add this Add thisto theflourmixture. In aseparate bowl,carrots, mixpineapple, raisins, apple, andnuts. coconut, mon, bakingsoda,andsalt. flour,sugar,the cinna- combine bowl large a In degrees. 350 to oven Preheat 1978. There are many versions ofthis muffinbutthis from oneis the best ofthe lot, 1 tspvanilla 1 cupoil 3 large eggs ½ cupcoarsenuts ½ cupcoconut ¾ cupraisins 1 large apple,grated 2 cupsgrated carrot (2large carrots) 8 ouncescrushedpineapple 2 tspbakingsoda ½ tspsalt 1¼ cupssugar 1 Tbspcinnamon 2¼ cupsflour Morning Glory Muffins Morning Glory Makes 18-24muffins Breakfast and Brunch 350F. at minutes 40-45 pan bundt a in Bake cake: a as made be also can recipe This refrigerator for upto aweek. They keep well inthe freezer for upto 3months. on rackPlace to Store, cool. coveredroom at temperature for 2-3daysthe orin out clean. for 15-18 minutes,the tops until are goldenandaninserted toothpick comes Divide batter evenly into muffin cups and sprinkle tops with the raw sugar. Bake combined andthengently fold thecranberry piecesinto thebatter. Make awellin thedry ingredients and pourinwet ingredients.just until Mix muffin, butregular isalsofine). then addthevanilla,orangeyogurt.and (Greek zest, or lemon makesricher a another bowl,In whisk together oilandhoneysyrup. ormaple Whiskineggs, together flour, baking powder, baking soda and salt and then and set that aside. broken intonot pureed.bits but small Setaside. Ina large mixingbowlstir Process cranberries in food processor for5 seconds,they aboutoruntil are paper cups. with lining or them oiling either by 400F.tins ovento muffin PreparePreheat 1 Tbspraw sugar for sprinklingontop 1 tsporange orlemonzest 2 tspvanilla extract ¾ cuphoney ormaplesyrup ½ tspsalt 1 tspbakingpowder 2 cupsfresh orfrozen cranberries Cranberry CitrusMuffins Makes 12large or15smallmuffins 1 cupplainyogurt 2 eggs(room temperature) ⅓ cupolive oil ½ tspbakingsoda 2 cupswhole wheat flour Sikil P’aak (Mayan Ground Pumpkinseed Dip) Feta Walnut Dip Duqqa (Middle-Eastern Spice Mix) White Bean and Roasted Sweet Potato Dip Fresh Corn and Zucchini Cakes Marinated Mushrooms Spicy Nuts with Cranberries Dips, Condiments, and Snacks Dips, Condiments, Dips, Condiments, and Snacks chips ortostadas oruseasavegetable dip. Store infridge and allow one hour to thicken before serving. Enjoy withcorn pumpkin seedmixandthoroughly. the into ingredients liquid Pour liquefied. until mix onion tomato roasted the blender orfooda In processor, puree thegarlic,sour orange and juice, salt bowl andsetaside. Combine the roasted seed, pumpkin cashew, green onion and cilantro inalarge fridge to cool. Roast tomatoes, onion, and pepper in 400 degree F oven until charred. Place in ¾ cupsourorange juice(or¼cuporange juice,¼cuplime 1 heapingTbspchoppedcilantro 1 cupground roasted cashew ½ Tbspofseasaltorto taste 1 habanera orhotpepper(optional) 2 whole mediumtomatoes lemon juice) Sikil P’aak(Mayan Ground PumpkinseedDip) Makes about3cups ¼ cupgreen onionchopped 1 cupground roasted pumpkinseed 2 Tbspofpureed roasted garlic 1 mediumwhite onion Dips, Condiments, and Snacks choice ofcrackers, pitaslices,orvegetables. drizzle the topthe olive with oilandgarnishoregano. with Delicious yourwith Transfer toserving asmallbowl, cover tightly, Justbefore and chill. serving prika andcayenne, blendinguntilsmooth. fewarenuts When the pulses. quick ground, addwater,feta cheese, garlic,pa- the walnutsPlace and parsley blender orfood ina processora with blend and ents together inabowl andserve. Coarsely grind thecashewsfood andpistachios ina processor.ingrediall Mix niment to any dishthat would benefitfrom the pizzaz itoffers. This wonderful gluten-free andvegan condiment can asanaccompa beserved ½ tspfresh orapinchofdriedoregano Cayenne pepper, to taste 1 smallclove garlic 1 cupcrumbledfeta cheese 1 cupchoppedwalnuts 3 Tbsptoasted corianderseeds,ground 1 tspblackpepper, ground 3 tsptoasted cuminseeds,ground 1 Tbspdriedbasil 1 cuptoasted sesameseeds 1 cuptoasted cashews Duqqa (Middle-Eastern Spice Mix) Feta Walnut Dip Makes about2cups Makes 3cups splash ofolive oil 1 tsppaprika ½ cupwater ¾ cupfresh parsley ½ tspsalt 2 Tbspdriedchilliflakes 1 cuptoasted pistachios - - Dips, Condiments, and Snacks Serve asadipwithvegetables, crackers, orbreads. serving to let the flavours develop. of water ifnecessary to achieve desired consistency.hour orsobefore Chillan dients to a blender or food processor.mixture Pulseuntil is smooth. Add a bit Add theroasted sweetpotatoes, garlic,1 Tbspofolive other oil,andallingre - roasting. Remove from oven andletcoolslightly. 20 minutesabout potatoes until are tender, stirringoccasionally to ensure even of olivewell Mix oil. transferand Roast tosheet. baking uncoveredsmall a for bowl,In asmall combine peeledanddiced sweet potatoes, garlic, and1Tbsp Preheat oven to 425F. 1-19 ouncecanwhite kidney beans ¼ tspblackpepper ½ tspground cumin 3 Tbsplemonjuice 2 large cloves garlic 2 cupsdicedsweet potatoes White BeanandRoasted Sweet Potato Dip Makes about3cups ⅛ tspcayenne pepper ½ tspsalt 1 tspmaplesyrup 3 Tbspsesametahini 2 Tbspolive oil,divided Dips, Condiments, and Snacks els andkeep warm. Add more oilbetween batches ifnecessary. begin to browntoo deeply. Transfer thecakes to aplatterpaper tow linedwith Press the cakes downgently to ensure even cookingandlower heat ifthecakes cooked through. brownedand until once, turning Cook, skillet. measuresinto 1/4-cup scant by Heat oilinalargeover skillet Working medium heat. inbatches, drop batter slightly. zucchini. Cover and refrigerate ½ about hour or mixtureuntil has thickened Transfer to alarge bowl andadd the remaining ½cupof corn and thegrated meal, cilantro, sugar, andpepper. hotpeppersauce,salt, Pulseuntilblended. flour,egg, onions, greenprocessor, with food corn corn a of In cup ½ combine ¼ tspblackpepper ½ tsphotpeppersauce 2 Tbspfresh cilantro ½ cupgrated zucchini 1 egg 1 cupcorn Fresh Corn andZucchini Cakes Serves 4(makesServes about12appy-sized cakes) 2 Tbspvegetable oil 1 tspsalt 1 tspsugar 2 Tbspcornmeal ¼ cupflour 3 green onions,chopped - - Dips, Condiments, and Snacks Serve coldoratroom temperature withcrackers ortoast. rooms to theliquidandrefrigerate. rooms downand boil the strained itthickens liquiduntil Return abit. themush- Add mushrooms, toss tocover, blend, for andboil 3minutes. Strainthe mush- and simmerfor 5minutes. and sauté translucent.until Add remaining ingredients except for mushrooms heatolivea largeIn skillet, oilover Add onionandlemonzest mediumheat. 3 cups(about½lb)offresh mushrooms, quartered 1 Tbspmincedparsley ⅛ tspmustard seed ¾ cupwater ¼ tspsalt zest of1lemon ½ cuponion,slicedthin Marinated Mushrooms Makes about3cups ¼ tspthyme ⅛ tspcardamom ¼ tspcorianderseeds 3 Tbspolive oil 2 Tbsplemonjuice ¼ tsppepper Dips, Condiments, and Snacks bowl andstirincranberries. Allow to cool. with parchment paper. Roast 15-20 minutes, or golden. Transferuntil nuts to Toss to coatevenly. Spread mixture inasingle layer sheet on abakinglined Lightlyegg white beat rosemarywith Sprinkle andstirincoolednuts. mixture. if fresh isn’t available), brown sugar, coriander, saltandcayenne. Setaside. bowl,a small In stir together rosemary (fresh ishighly recommended; use dried minutes, oruntilgolden.Allow to cool. Preheat oven to 300 F (150 C). Spreadsheet androaston baking nuts for 15 1 Tbspchoppedfresh rosemary 2 tspbrown sugar 1 cupdriedcranberries 1 cupraw walnuts 2 cupsraw almonds Spicy NutswithCranberries Makes about12snack-sized servings 1 large eggwhite 1 tspground coriander ½ tspcayenne pepper ¾ tspsalt Chilli Lime Vinaigrette Hollyhock Salad Dressing Balsamic Vinaigrette Lemon Dill Vinaigrette Basil, Honey, and Lime Dressing Curried Israeli Couscous Salad Caribe Coleslaw Three Bean Salad Saigon Salad Cranberry Pecan Quinoa Salad Roasted Corn, Black Bean, and Mango Salad Quinoa, Chickpea, and Roasted Yam Salad Tuscan Beans with Sage Summertime Bean Salad Savoury Chickpeas with Dressing Tangy Root Vegetable Salad Roasted Chickpea and Carrot Salad Salads and Dressings Salads and Dressings emulsify thedressing. Shake well before use. processor. Slowly drizzle in thelimejuiceandthenvegetableoil inorder to Mix the onion, garlic, chillipowder, pepper,and sugar salt thoroughly infood use. ingredientsCombine all smooth. Shake until inablenderandblend wellbefore ⅓ cupbalsamicorcidervinegar 2 cloves garlic (optional) 1 cupnutritionalyeast ⅓ cupwater ¾ tsproasted garlic puree 1 Tbspchillipowder ¼ cupwhite onion,minced 1 cuplimejuice Hollyhock SaladDressing Chilli Lime Vinaigrette Makes about3cups Makes 2cups 1 cupolive oil ⅓ cuptamarisauce ½ tspsalt 1 tspground pepper ¼ cupsugar 1 cupvegetable oil Salads and Dressings and pepper. While whisking,slowly drizzle in theoil.Add dill andseason to taste withsalt juice,vinegar,Combine lemonzest, garlic, andmustard andwhisk to blend. ing allthewhile. Adjust seasoningto taste. ingredients Combine all largein a bowlslowlythen and drizzlewhiskin the oil, ¼ tspcracked pepper 1 tspDijonmustard 2 Tbspapplecidervinegar juice of½lemon ¼ tspcracked pepper 1½ tspDijonmustard 1 Tbspred winevinegar 3 cloves garlic, minced Lemon DillVinaigrette Balsamic Vinaigrette Makes about¾cup Makes 1cup ½ cupoil 2 Tbspmincedfresh dill 1 garlic clove, minced zest of½lemon,minced ¾ cupolive oil ½ tspsalt 1½ tsphoney ¼ cupbalsamicvinegar - Salads and Dressings using. Store inthefridgefor upto 2weeks. streamin theolive everythinguntil oil hascometogether. Shake wellbefore speed theingredientsuntil are combined. With theprocessor still on,slowly processor. Add the garlic,cider apple vinegar, honeyand blendatalow and salt the juiceandzestoflimeschopped intoPut basil blender orfood a take only thegreen parts.Thenjuicebothlimes. Using agrater or citrus zester, remove thezest from bothlimes,beingcareful to Remove any large stems from basilandroughly chop. 1 cupolive oil 4 Tbsphoney 1 tspgarlic, minced 1½ cupsfresh basil Basil, Honey, andLime Dressing Makes 2Cups ¼ tspsalt ½ cupapplecidervinegar 2 limes Salads and Dressings toss until well mixed. Mixinparsley andseasalt. mixing bowl. Add couscous, chickpeas, apricots, spinach, anddressing. Gently Coarsely chop the grilled cauliflower, eggplant and cheese and transfer to a large per minutes 2 about side. Setasideto cool. about for grill and halloumi the add minutes, 4 last the soft and grilluntillightly charred (about 6to 8minutes per side). During oil with eggplant cauliflowerBrush and high.broiler medium toor grill a Heat until tender. Remove fromandcool.Fluffwith afork heat, andsetaside. boil again,a and lower to heat simmer. Cook,covered, for10 minutes about or In a medium saucepan, bring ¾ cup of water to the boil. Add couscous, bring to Combine dressing ingredients inasmallbowl andsetaside. Salad Dressing 1-19 ouncecanofchickpeas, rinsedanddrained 250 grams halloumicheese,cutinto 6slices cut into half-inchslices 2 smallItalianeggplant, sea saltto taste ¼ cupfresh parsley, finely chopped ½ cupdriedapricots,diced 3 cupscauliflower florets ¾ cupwater ⅓ cupolive oil ¼ cupfresh limejuice 2 Tbspmadras currypaste Curried Israeli Couscous Salad Serves 6 Serves 2 cupsbaby spinach,chopped 3 Tbspoilfor brushing ½ cupIsraeli couscous 2 Tbsphoney 1 clove garlic, minced Salads and Dressings combined. Serve coldor atroom temperature. Mix well and add to thebeansalad,gently tossing themixtureuntil is well- To make thedressing, whisk together the vinegar, sugar, andpepper. oil,salt, the beanmixture. tolarge a bowl.Finely chop red onion,celery,parsley, rosemaryand add to and drainRinse and Steambeans. green Addand sliceonthediagonal. beans both at least10minutes before serving. redand bowl.small pepperina Toss the dressing thesaladwith refrigerate and Whisk together the limejuice,sugar, oil,grated ginger,and pepperto salt taste Combine carrots,the cabbages, chopped onions, and cilantro inalarge bowl. 1½ tspsalt 2-3 Tbspgranulated sugar 1 tspfresh rosemary ¾ cupchoppedred onion 2-15 ouncecansofmixed beans salt andfreshly ground blackpepperto taste 1½ tspgrated fresh ginger 2 Tbspchoppedcilantro 3 Tbsplimejuice 1½ cupsmatchstick-cut carrots 1 cupshredded red cabbage Three BeanSalad Caribe Coleslaw Serves about6 Serves Serves 4 Serves ¼ tspblackpepper 3 Tbspolive oil ⅓ cupapplecidervinegar 1 cupchoppedcelery 1 lbgreen beans ⅛ teaspoon red pepperflakes 2 tspvegetable orcoconutoil 2 Tbspsugar ¼ cupchoppedgreen onion 2 cupsshredded green cabbage Salads and Dressings Salad Dressing dressing over thesaladandtoss Top to coat. withchoppedpeanuts. greencilantro, togetherbasil and onions, mint, large ina bowl.Drizzle the noodles, carrots,Mix cabbage, shrimp or tofu,sprouts, bean cucumber slices, water untilcooled, draining asmuchpossible. the until noodles are tender,3 aboutminutes more. Drain andrinse with cold in thehotwater for 1 minute. Stirto separate thenoodles and continue soaking largeBring a of water pot toremoveboil, full a rice noodles soak and from heat, Whisk dressing ingredients together inabowl andsetaside. 1 ½cupscarrots, cutto 8 ouncesricenoodles ½ tspSriracha oranother chile sauce 1 clove garlic, minced 3 Tbspfishsauce ¼ cupwater 3 Tbspchoppedfresh basil 3 Tbspchoppedfresh mint 2 green onions,thinly sliced matchstick-size Saigon Salad Serves about4 Serves 2 cupsshredded Napacabbage 1 cupbeansprouts 1 tspmincedfresh ginger 3 Tbspbrown sugar 3 Tbsplimejuice ½ cupchoppedpeanuts 3 Tbsp.choppedcilantro ½ cucumber, cutto matchstick-size 8 ouncesgrilledshrimportofu Salads and Dressings the oil. Add the dressing to the quinoa mixture and fluff together before serving. Whisk together the orange juice,orange thyme Whiskin zest, or mint andsalt. pecans andmixgently to combine. Cook quinoa according to directions and allow to cool. Add cranberries and sible, allow the flavours to mingle a couple of hours. Serve cold or at room at or cold Serve temperature. hours. of couple a mingle to flavours the allow sible, Transfer thecorntolarge a bowl. Stirintheremaining ingredients. Ifpos- itis the corn,andcookuntil browned, stirring occasionally, for 8minutes.about Cook the garlicfragrant until Heat theoilinaskillet. 30 (about seconds). Add 1 large ripemango,peeledanddiced 1 Tbspchoppedchipotlepepper(optional) ¼ tspground cumin 3 Tbsplimejuice ½ cupchoppedred onion 1½ cupscornkernels 2 tspvegetable oil 1 tspchoppedthyme ormint 2 Tbspolive oil ⅓ cupcoarsely choppedpecans 1 cupquinoa Roasted Corn, Black Bean,andMango Salad Cranberry Pecan QuinoaSalad Serves 4-6 Serves Serves 4 Serves ¼ tspsalt 1½ Tbspcilantro ½ cupdicedred pepper 1 canblackbeans 1 clove garlic, minced ¼ tspsalt 1 tspgrated orange zest 6 Tbspfresh orange juice ½ cupdriedcranberries Salads and Dressings well mixed andserve. dressingWhisk all ingredients together and pour over Tosssalad. gently until cooled quinoaandroasted yam orsweet potatoes. in mix Gently parsley,cheese. fetachopped per,and spinach, seeds, sunflower In alarge bowl,combine rinsed anddrained chickpeas withcarrots, red pep- and letcool. Reduce heat to low, cover, andsimmer for 15 minutes. Turn heatoff, remove lid Add quinoa and 1 cup coldwater to amedium saucepanandbringto aboil. for 20minutes, oruntiltender. Toss with oliveand pepperspread oil,salt evenly Bakesheet. onabaking Preheat oven to 350 F. Peel yams or sweet potatoes and chopinto ½inchcubes. Salad Dressing ½ cupfeta cheese,crumbled 2 cupsspinach,choppedcoarsely ½ cupsunflower seeds,toasted 1-19 ouncecanofchickpeas 1½ cupsyams orsweet potatoes ½ cupuncooked quinoa ½ tsppepper 1 clove garlic, crushed(optional) 3 Tbspwhite balsamicvinegar Quinoa, Chickpea, andRoasted Yam Salad Serves 4-6 Serves ½ cupparsley 1 red pepper, diced 2 carrots, grated ⅛ tsppepper 1 Tbspolive oil ¼ cupolive oil 1 tsphoney 1 TbspDijonmustard Salads and Dressings stir untilwell-mixed. Serve atroom temperature or chilled. Whisk together the oil,vinegar,and pepper. salt Add to thebeansandgently heat. and cook,stirring, for5 minutes about heated oruntil through. Remove from lic; simmerfor 20 minutes about liquid hasevaporated. oruntil Add beans the In alarge saucepanover stir together the tomatoes, medium heat, sage, andgar- 1-19 ouncecanofwhite kidney beans,drained andrinsed pinch eachofsaltandpepper 1 Tbspred winevinegar 1 Tbspolive oil 1 Tbspchoppedfresh sage 1 clove garlic, minced 2 tomatoes, chopped Tuscan BeanswithSage Serves 2-3 Serves Salads and Dressings vinaigrette ingredientswell. andmix Refrigerate 1 hourbeforeleast at serving. drainRinse and and addthechoppedherbsbeans vegetables. and Combinethe Salad Dressing 1 choppedfresh 1 cupgrated carrot 1 Tbspchoppedcilantro 1 cupchoppedred pepper 2 cansmixed beans 1 Tbsphoney 1 Tbspchoppedgarlic 2 Tbsporange juice 2 Tbsplimejuice jalapeño Summertime BeanSalad pepper, seeded Serves 6-8 Serves 1 cupcornkernels 1 Tbspchoppedparsley 1 cupchoppedyellow pepper 1 cupchoppedgreen onion salt andpepperto taste ¼ tspcayenne pepper ¼ cupolive oil 2 Tbsplemonjuice Salads and Dressings and feta oryour choiceofalternate garnishes. temperature forof hours acoupleandthenrefrigerate. Garnishcilantrowith savoury dressing to cover (recipe below). Letthemixture marinateroom at chickpeas towarm.until heating thepan, Transfer tobowl a and addenough For Sauté red Addskillet. heattheoilinasmall the salad, the pepper soft. until Drizzle intheoilandshake again. For dressing, add dry ingredients and garlic tovinegar balsamic andshake well. Salad Savoury Dressing A scattering ofcilantro andfeta cheeseto garnish ¼ cupred pepper, finely chopped 2 cupscooked chickpeas ½ tspmelted honey (optional) 1 tspDijonmustard 2 smallcloves garlic, minced 2 tspdrieddill ⅓ cupbalsamicvinegar ⅔ cupoil(olive, grape seed) Savoury ChickpeasSavoury withDressing Serves 2-4 Serves Savoury saladdressing 1 tspoil ½ tspsalt(to taste) 1 tspBrewer’s yeast ¼ tspcayenne 1 tspcumin 1 tsplemonjuice 1 Tbsptamari sauce Salads and Dressings stir to coat. Coverstir to coat. andrefrigerate for atleastonehourorfor upto two days. a largeIn bowl,mix together thevegetables Pourand dill. thedressing over and and thendrain. Repeat theprocess withthebeets,cookingfor three minutes. for oneminute. Removeslotteda with spooninto andplunge icewater to cool, largeBring a of salted saucepan water toand cookceleryroot,ifusing, theboil have one,usingamandolineto slicethevegetables speedsupthepreparation. For the salad,peelandjuliennecelery root or jicama, beets,andcarrots. Ifyou andcapers.Setaside. cornichons, shallot, To make thedressing,whisk togetherhoney, lemonjuice,oil, Stirin andsalt. Salad Dressing 4 cupscarrots 6 cupsceleryroot orjicama ½ cupcornichonsordillpickles,minced minced 1 shallot, 1 Tbspliquidhoney ⅓ cuplemonjuice Tangy Root Vegetable Salad Serves 8toServes 10 ⅓ cupfresh dill 6 cupsbeets(about3large) 2 Tbspcapers,minced ½ tspsalt ¼ cupextra virgin olive oil Salads and Dressings Sprinkle withchickpeas andpistachiosto serve. of the dressing, adding more if desired. andpepper, Seasonwithsalt to taste. Place thegrated carrots inlarge bowl andtoss with parsley.2/3 in about Mix browned andcrisp,tossing occasionally sothey toast evenly. Setaside. sheet on abakingor pan androast themintheoven 15 to 20 minutes, until toss the chickpeas witholive oil, saltandspiceswell-coated.until Spread them bowl, large a dry.In to pat and chickpeas 425F.the ovento Rinse the Preheat water ifneeded to thinthedressing slightly. Taste andadjustseasoning. To make the dressing, whisk ingredientsall together smooth, until adding more Salad Dressing ¼ cupshelled,salted pistachios,coarsely chopped ¼ cupchoppedparsley, oramixofbothcoarsely mint, grated 1 lbcarrots, peeledand ¼ tspground turmeric ¼ tspground coriander ½ tspground cumin ½ teaspoon coarse seasalt 1 Tbspolive oil 1-15-ounce canchickpeas 2 Tbspsolive oil 3 Tbspswell-stirred tahini 1 garlic clove, minced Roasted Chickpea andCarrot Salad Serves 4-6 Serves Salt andred pepperflakes, to taste 2-3 Tbspswater, asneeded ¼ cuplemonjuice Soups Black BeanSoup White Soup BeanandKale Creamy Cauliflower Soup Thai Vegetable withTofu Soup Mulligatawny Soup Creamy Carrot orParsnip Soup Millet Cauliflower Soup Lemony LentilSoup Sweet andSpicyLentilSoup Glowing LentilSoup Borscht Armenian LentilSoup Soups Add the vegetable mixture to the lentils and cook another 15 minutes so fla- vours blend.Add more vegetable stock orwaterso for desired consistency.minutes 15 another cook and lentils the to mixture vegetable the Add ter andcover to cookuntilthevegetables are tender, about10minutes. tomato,eggplant, pepper, andspices, stirring well to mix. Add the ¼cupof wa- Meanwhile, heattheoilandsauté oniontranslucent. inalargeuntil Add skillet, water inasoup potandbringto aboil,cookingabout 20minutes, untiltender. Rinse lentils. Chop the dried apricots. Combineapricots,andstock lentils, or 1 tsppaprika ½ tspcayenne 1 cuppeppers,chopped ¼ cupwater 1 onion,dicedfine 6 cupsstock orwater 1½ cupsbrown lentils Armenian Lentil Soup Serves 6 Serves 1 tspsalt ½ tspcinnamon ½ tspallspice 1½ cupsdicedtomato cubed 2½ cupseggplant, ¼ cupoil ½ cupdriedapricot Soups desired. 15 minutes longer. Adjust seasonings as necessary. Serve with sour cream, if Add boiling water, pepper,salt, cabbage, dillweed and lemonjuice. Cook for hour. Stirfrequently, scraping potbottom, addingalittlewater asnecessary. Heat oilinlargeveggies pot;addall exceptand cook,covered,cabbage, for 1 Peel veggies andapplegrate coarsely. 6-8 cupsboilingwater orstock ¼ cuplemonjuice ½ smallcabbage 2 carrots 1 mediumpotato 6 mediumbeets Borscht Serves 8 Serves sour cream (optional) Salt andpepperto taste 1 tspdill 2 Tbsp.butter oroil 1 mediumapple 1 mediumonion Soups toasted bread andlimewedges. Tasteadd more and pepper,and salt if desired. Ladleinto bowlsserveand with Turn off the heatandstir in thespinach wilted.until Add the lime juiceto taste. about 18to 22minutes, untilthelentilsare fluffyandtender. Onceitboils,reduceboil. theheatto medium-high, andsimmer, uncovered, for of plenty pepper. Stirto combine.Increase heatto high andbringto alow Add thediced tomatoesredjuices), coconutmilk, (with broth, and lentils, salt, cooking for about1minute, untilfragrant. in theturmeric,cumin,cinnamon,andcardamomcombined. Continue until stir, and sauté over medium heat for 4 to 5 minutes until the onion softens. Stir heat theoilandsautéIn alargetheonionandgarlic. pot, Add a pinchofsalt, 2 tspfresh limejuice,or more to taste 1-5 ouncepackage spinach,roughly chopped ¾ cupuncooked red lentils,rinsedanddrained 1-15 ouncecandicedtomatoes 1-15 ouncecancoconutmilk orto taste½ tspseasalt, ¼ tspground cardamom 1½ tspground cumin 1 large dicedonion 1½ Tbspolive oil Glowing LentilSoup Serves about7 Serves black pepper, to taste 3½ cupsvegetable broth ½ tspcinnamon 2 tspground turmeric 2 large garlic cloves, minced Soups Reduce heatandstirin1cupcoconutmilk,heatingthrough. mer lentilsandvegetablesuntil are tender,1 hour, about stirring occasionally. other ingredients.all Bringtodownheat turn boil, a to mediumlow, andsim- per, Sautéand apple. orparsnip, turnip of minutescouple a longer,then add Add theonionandgarlic Add andsauté thecarrot, celery,soft. until green pep- heatthebutter oroil. In alarge potonmediumheat, ⅔ cupred lentils,rinsedanddrained 1 large Granny Smithapple,chopped 1 smallturniporparsnip,grated 1 cupcoconutmilk 5 cupsbroth orwater 2 tspunrefined salt 2 Tbspchoppedparsley 3 ouncesoftomato paste 1 tspormore currypowder 1 choppedgreen pepper 2 choppedstalks celery 1 choppedcarrot 2-3 cloves garlic, minced ½ coarsely choppedonion ¼ cupbutter orcoconutoil Sweet andSpicy LentilSoup Serves 6 Serves Soups juice, lemon zest, anddillletcookfor another5minutes.juice, lemonzest, cook for 20 to 25 minutes,are thelentils until softnotmushy.but Add lemon Add tothe lentils thesoupandbringto aboil,reduce heat to asimmer, andlet then addthestock, chilliflakes, oregano, thyme/rosemary, saltandpepper. Add the carrotssoft. andcelery to thepotandsauté 3to 5minutes more and Heat oilinalarge souppotover Sauté theonionandgarlic medium heat. until 1 lemon,juiceandzest 1 tsppepper 1 Tbspthyme orrosemary ¼ tspchilliflakes 2 stalks celery, chopped 4 cloves garlic, minced 2 Tbspgrape seedoil Lemony LentilSoup Serves 8 Serves 2 Tbspdill 2 cupsred lentils,rinsed 2 tspsalt 1 Tbsporegano 8 cupsstock orwater 3 carrots, chopped 1 large onion,diced Soups and serve. water.yeastflakesand tional pot creamysoup blended the mixturetothe Add In ablenderor food processor, combineandprocess the cashews, miso,nutri- der, aboutahalfhour. vegetablesaretenuntil - simmer cauliflower,and boil, to Bring salt. and herbs, carrot. Add 6 cupsof water andthesoaked anddrainedthe with along millet heattheolivea souppot, In oilorbutter andsauté theonion,celery, garlic,and brown. Letcool.Soakcooledmilletin1cupwater for 7-12 hours. Toastor themilletbarley by stirring in aheated dry frying golden pan until ¾ cupraw cashews (preferably soaked andrehydrated) ½ tspofmixed driedherbs ofyour choice 1 mediumheadcauliflower, coarsely chopped 6 cupswater ½ cupnutritionalyeast flakes 2 Tbsplight coloured miso 2 tspunrefined salt 1 bay leaf 1 carrot,finely diced 2 garlic cloves, minced 3 stalks celery, chopped 1 smallonion,chopped 2 Tbspolive oilorbutter 1 cupwater ½ cupdrymilletorbarley Millet Cauliflower Soup Serves 6 Serves Soups the soupandfinishwithyour choiceofgarnishes. 15 minutesabout more,vegetables until are well-cooked.Puree of or all part Add 2-3 cups water or broth, depending how thickyou wantthe soup.Simmer over mediumheatfor 15minutes. honey.and salt, unrefinedCoversimmer parsnips, and and carrots of bination heatthebutter or coconut oil.AddIn asouppot, the potato, carrots or com- Optional garnishes: 2 to 3cupswater orbroth ¼ tsppowdered ginger 1 tsphoney 2 cupsdicedcarrots (oramixofcarrots &parsnips) 1 mediumpotato, peeledanddiced 1 Tbspbutter orcoconutoil 1 tspunrefined salt A drizzleofcream justbefore serving A sprinkleofchoppedparsley Dash ofnutmeg ½ tspgrated orange peel Creamy Carrot orParsnip Soup Serves 2 Serves Soups Serve immediately. and lemonjuice.Before serving, add yogurt todo nearboiling (butnotboil). minutes. Add broth and simmer for 20 minutes. Add mushrooms, rice, apple, fivefor seasonings and carrot garlic, celery,onion, sauté potato, pot, large a In Peel carrots, potato, andapple. 2 Tbsplemonjuice 3 cupscooked rice 2 tsppepper 2 tspcayenne ¼ tspcloves 2 carrots, diced 3 cupsmushrooms, sliced 4 cloves garlic, minced 2 Tbspoil Mulligatawny Soup Serves 8 Serves 1 cupplainyogourt 2 granny smithapples,grated 8 cupsbroth orwater 1 tspsalt ½ tspginger 4 tspcurrypowder 1 large potato, diced 3 stalks celery, chopped 2 large onions,finely diced Soups before serving. tofu. Simmer to blend the flavors. Adjust the seasonings. seasonings. the Adjust flavors. the blend to Simmer tofu. Add the water,coconut milk, tamari,limejuice,brown sugar, curry paste and fork tender, 5-6minutes. Add themushroomstocontinue and cabbage and veggiesthe cookuntil are minutes. carrots, garlic, zucchini,pepper and bellcontinueto cook for another 2-3 In a large pan, sauté the onion in oil for 4-5 minutes over medium heat. Add the Rinse, drain, andcubethetofu, ifusing. liquid. removesoft, anddiscard stems andslice thecapsintostrips. Reserve small the the shiitakeSoak mushroomswaterboiling in for 20to 30minutes.they’reOnce Optional garnishes: 2 blocks tofu (optional) 1 bunchchoppedfresh cilantro 3 Tbsp.Red Thaicurrypaste 2 large canscoconutmilk 1 smallheadnapacabbage 3 bellpeppers,any colour 1 onion,sliced ½ cupdriedShiitake mushrooms Sliced scallions,roasted peanuts,friedonions Thai Vegetable SoupwithTofu Serves 15 Serves 7 cupswater ¼ cuplimejuice ¼ cupbrown sugar ¼ cupTamari sauce 3 zucchini,sliced 3 carrots, sliced 1 Tbspgarlic, minced

Stir in cilantro just cilantro in Stir Soups taste. Garnishwiththyme andserve hot. blender inbatches) yeast.blend thesoup,addingnutritional Seasonto Remove thebayand thyme, leaf Usinganimmersion regularblender (ora flower iscompletely soft. thyme pepper and vegetable sprigs, salt, stock. Cook for 15 minutes or cauli until leaf, bay the Add minutes. 5 for sauté and florets cauliflower the Add carrots, celery. Cookfor 8-10minutes untilsoftened andfragrant. Heat the olive oilover Add the onion, garlic, medium heat inamedium-size pot. 2 sprigsfresh thyme (optional) 4 cupsvegetable stock 1 bay leaf 1 cupcarrots, diced 3 cloves garlic, minced 1 Tbspolive oil Creamy Cauliflower Soup Serves 4 Serves 4 Tbspnutritionalyeast salt andfresh ground pepper 1 headcauliflower, chopped 2 stalks celery, chopped 1 mediumonion,diced - Soups to taste. the until soup thickens, andadjustseasonings 10 -15 minutes. Stir in thesalt, waterintoStir thebeans smooth. until thesoup.Simmer,stirring occasionally, smash orpureethe meantime, In theremaininggenerousa with beans of splash andsimmeruntilthegreens arethe heat, tender, about15minutes. kale, the in chard, or spinach, 3 cups of the beans,and8cupswater.Stir Bringto a boil,reduce minutes. few a for simmer and flakes, pepper red the in Stir avoid browning. lic, potatoes, carrot, andonion,cookingfor 10 minutes, stirring occasionally to largea In over pot oliveheat mediumheat, Sauté oil. rosemary,celery, gar - Suggested accompaniments: 1 bunchkale, chard, orspinach,stems removed andleaves roughly torn or 8 cupsofwater 2 tspfinegrain seasalt 2 bay leaves 2 carrots, chopped 1 large onion,chopped 4 Tbspolive oil a daboftapenade chopped preserved lemon ancho chilerelish chopped White BeanandKale Soup Serves 10 Serves 4 cupscooked white beans 3 mediumpotatoes, diced 1 Tbspmincedrosemary 1 tspred pepperflakes 4 cloves garlic, minced 5 celerystalks, chopped a drizzleofolive oil grated Parmesan cheese basil oilorpesto Soups Offer cilantro andsourcream inbowls for garnish. lowat and heat setting, stirring often.to Salt taste,spices adjust asneeded. and are barely tender,15 aboutminutes. Add molasses, vinegar, andorange juice, 10 –15minutes. Add yams,coriander, cumin, andgarlic,and simmeryams until Add onions, celery, and carrots, andsimmer vegetablesuntil are tender, about until beansare slightly tender. Bring toand thenreduceboil a and cover, heat simmering30 minutesabout or Transfer beans to a potandadd enough water to cover them by3 aboutinches. Washin waterbeans soak and overnight. Drain,and rinsefoam until stops. Garnish: 4 mediumyams orsweet potatoes, cutinto ¼inchcubes ½ canorange juiceconcentrate (12ouncecan) orto taste2 tspsalt, 1 ½tspapplecidervinegar 3 Tbspmolasses 6 garlic cloves, minced 2 tsp coriander 1½ Tbspcumin 3 carrots, chopped ½ bunchCelerystalks, chopped 3 onions,diced 4 cupsblackbeans(dry) Cilantro andSourCream Black BeanSoup Serves 15 Serves Lin’s Dumplings Coconut Cream Peanut Tamarind Sauce for Sweet Potato Tacos Hearty Red Lentil Curry with Eggs Malay Red Lentil Coconut Curry Penne al Boccalone Grilled Greek Kabobs Easy Pasta Fazool Wood Acres Chickpea and Cheese Loaf Tuscan Pesto Beans Firecracker Grilled Tofu Deb’s Chickpea Stew Caribbean Rice and Peas Roasted Veggie Chili Shiitake Mushroom Cakes Mushroom Miso Gravy Butternut Squash and Mushroom Enchiladas with Tomatillo Sauce Stew with Lentil, Eggplant, and Roasted Tomatoes Moroccan Chickpea Stew Spicy Grilled Tempeh Gado Gado Indonesian Salad Main Courses Main Courses Dipping Sauce Filling For Dumplings Chopped cilantro 2 tspsesameoil 2 tspchillipaste 2 cloves garlic, minced 2 tspoil ½ tspbalsamicvinegar 2 Tbsplow sodiumsoy sauce 1 bunchbeanvermicelli thread, soaked for 1-2hours 8 dryshiitake mushrooms (soaked overnight incoolwater) 3 sticks drybeancurd (soaked overnight incoolwater) 1 tspriceflour ½ tspwhite pepper 1 bagofcoleslaw mix 2 Tbspsesameoil 2 Tbsplow sodiumsoya sauce 5 cloves mincedgarlic 2 tspgrated ginger Oil for frying ½ tspbalsamicvinegar 1 cupwater 1 pkg round dumplingwrappers Lin’s Dumplings Main Courses always possible. The fillingingredients are suggestions andexperimentation –creativity are should begone. minutes.be slightly will Dumplings caramel coloured on thebottom, andwater teaspoonone-half with vinegarof balsamic toCover pan. the cook for and 20 Addand addthedumplingswhenHeat theoilinpan one cupofwater hot. wrapper over and pinchshutcreatingfour folds small ontheedges of oneside. the fold wet, fingers with and, wrapper dumpling each of half one on filling of To makeslightly thedumplings, stretch eachwrapper.teaspoonsmall a Place sauce dipping the ingredients andsetaside. together Whisk aside. set and ingredients filling other all Draincurdand chopthebean mushrooms. and largea In bowl,them with mix Lin’s Dumplings continued Main Courses * Maggi Tamarina Sauce isavailable atAsian/ Filipinogrocery stores. arind sauce.Top withtheslicedgreen onion.Fold andeatwhile still hot. the middle,cover tam of thecoconutcream, withacoupletablespoons peanut, To serve, plate thetortillascoop oftheseasoned and addasweet potato across heat untilthesurface browns or blisters. Flipandrepeat ontheotherside. To prepare tacos,heat6-inchtortillasgriddle overon a orskillet mediumhigh until saucehasthickened. trate substitute), and cilantro. Simmer30 about minutes, stirring frequently, concen- sauce (ortamarind tamarina juice, lime simmer addthechipotle, and and addtococonut milk stirring thesaucepan,welland often. Reduce heat to a Whisktogether Saute butterthe peanut soft. theonionuntil and medium heat. To prepare thesauce,heat2 tablespoons of cooking oilinalarge saucepanover lime juice. and salt seasoning substituted the or spice Tajin with Season flesh. the pop inoven225F atfor 1 hour. Cut down themiddle lengthwise andscoop out To prepare thesweet potatoes, heat inamicrowave onhigh for 10 minute, then Coconut Cream Peanut Tamarind Sauce forSweet Potato 12 -6-inchwheat orcorntortillas 1 tspTajin spice(orsubstitute withseasoningsaltandlimejuice) ½ cupMaggiTamarina Sauce,withchilisandspices* 4 green onions,diagonalslice ½ -1fulllime,juiced 2 Tbspchipotlesauceor 1-14 ouncecancoconutmilk 2 Tbspcookingoil Tacos (Coco-Cacahuate Tamarindo) Makes 12tortillas 1 cuppeanuts,chopped 2 mediumsweet potatoes 1 handfulcilantro, chopped ½ cuppeanutbutter ½ white onion,diced - Main Courses into thesofteggyolk, ifdesired. ply hotsaucefor drizzling over top. Serve withwarmbread naan for dipping sired doneness to avoid overcooking. To serve, sprinklewithcilantro and sup- to cookastheyso remove stand, themfrom theovenbefore just they reach de yolks areslightly still runny, 10 to 12 minutes. Notecontinue the eggswill that yet set are whites egg the until oven 425°F in sheet baking rimmed a on Bake each andcrack 1egginto eachbowl. lightly- 4 among greased 1 ½ cup ovenproofDivide bowls. Using a spoon, form a well inthecentre of pepper. and salt in Stir minutes. 10 about remains, ring occasionally,and vegetableslentils until are tender and almostnoliquid Add broth andbringto andlentils Reduce boil. cover heat, andsimmer, stir continually, untilfragrant, about1minute. Add garlic, curry powder, ginger, coriander, cuminandturmeric. Cook, stirring about 6minutes. sweetonion, Cook potatocauliflower, and often,stirring slightly until softened, In aDutch oven or large heavy-bottomed saucepan, heatoilover medium heat. Peel anddicesweet potato. Chopcauliflower into bite-sized florets. hot sauce 4 eggs ¾ tspsalt 3 cupsvegetable broth ½ tspground cumin 1 tspground coriander 4 cupscauliflower florets 1 large sweet potato 2 Tbspolive oil Hearty Red withEggsHearty LentilCurry Serves 4 Serves 2 Tbspchoppedfresh cilantro ½ tsppepper 1 cupdriedred lentils,rinsed ½ tspground turmeric 2 tspgrated fresh ginger 2 cloves garlic, minced 1 Tbspcurrypowder 1 onionfinely chopped - - Main Courses pear orapple. Delicious served with rice or on itsown. Accompanyyogurt, withplain diced heat untiltender. Gently stir in cauliflower and sweet potato until well mixed. Cook over medium Add lentilsand1to 2cupswater, ifmixture istoo thick.Bringto asimmer. for 20minutes, stirringoften. Add soyacoconut milk, sauce,andtomato sauce.Simmer mixture onlow heat needed. stirring constantly to prevent Add stickingorburning. morea bit coconutoilif transparentnot browned. but Lower heat to mediumandaddspice mixture, sautéIn alargeonioninthecoconutoilover souppot, medium-high heatuntil spices inasmallbowl sothey are ready to add. wellRinse lentils and soaktheminfresh water readyuntil to use.Combine all 1 Tbspfresh ginger, peeledandgrated orfinely chopped 1 large sweet potato, cutinto ½inchcubes 1 mediumheadcauliflower, cutinto smallpieces 1 to 2cupswater, asneeded 2-400ml cansofcoconutmilk 2 to 3bay leaves ½ tspcayenne pepper ½ tspcumin 1 Tbspcurrypowder 1 large onion,dicedfine 2 cupslentils,rinsed Malay Red LentilCoconut Curry Serves 6-8 Serves 1 cuptomato sauce ¼ cupsoya sauce ¼ tspcinnamon ½ tspblackpepper ½ tspturmeric 1 Tbspgarlic, minced 2 Tbspcoconutoil Main Courses iey Sre ih sld ae ih ef etc, vcd, rihk hearts, artichoke avocado, sliced red pepper witholive lettuce, oilandwhite wine vinegar dressing. Delicious! leaf with made salad a with Serve finely. chopped zucchini, small a and mushrooms sliced 4 adding include Variations the pastaandsaucetogether thoroughly andserve immediately onwarm plates. the noodlesthemquickly andput heated ina servingbowlthe sauce.Tosswith in alarge1 poundofpennepasta Boil of salted pot waterdente.al until Drain the saucefor 15to 20minutes, which willreduce itslightly. Add tomatotomato pulp, paste, parsley, vinegar,and pepper.salt basil, Simmer garlicchillies, sautéingand for 2or3minutes,sure making they don’tburn. a mediumsizedheattheoiloverIn saucepan, Add theminced mediumheat. 1 lb.pennepasta(orany pasta,except for eggnoodles) 1 generous cupfresh tomato pulp(madeby briefly whirling fresh tomato 2 Tbsptomato paste fresh ground blackpepper ½ tspsalt ½ cupchoppedfresh parsley ½ tspdriedbasil,crushed 1 Tbspwinevinegar 1 Tbspsmallhotgreen chillies,finely minced 5 mediumcloves garlic, minced 3 Tbspolive oil wedges inablender. Fresh tomatoes are recommended) Penne alBoccalone Serves 2generouslyServes Main Courses 450F androast onabakingsheetfor 20 to 25minutes turninghalf way. Make 6skewerssides. goldenonallAlternately,and grilluntil heatoven to night for bestresults.over or hours, 4 least at for mixture the Marinate coat. to well stirring ture, Combine themarinadeingredients in alarge bowland addthevegetable mix mushrooms, into cubes. Drain andpress the tofudry.until block Cut thetofu andvegetables,except for 4 Tbspgrape seedoil ½ tspthyme ¾ tspdill 2 tspgarlic powder 3 cubedzucchini 2 coloured peppers,inlarge dice 1 blockExtra FirmTofu Grilled Greek Kabobs Serves 3-4 Serves 3 TbspLemonJuice ¼tspcinnamon ¾ tspseasalt 1 tsponionpowder 1 Tbsporegano 8 whole mushrooms 1 large onion - - Main Courses ingredients eachday, andmore broth, muchlike astirabout. Have fun! Ifyoubeans. make you thisamount, overeat can severaldays, addingdifferent Note: Any variety ofvegetablesaddedbe tocan thisbroth,any ascan variety of Cook thepasta,portioninto bowls, andladlethebeanbroth over top. and pepperattheendofthistime. simmer on lowfor longer ifyouhour and an least at Taste can. add thesalt and simmer. Oncesimmering, add thecooked beans, lemonjuice,andvinegar. Let Add in thevegetablebroth, diced tomatoes and tomato sauce and bringto a thoroughly. minutes. Turn down theheat to medium,addthegarlicand herbs, andstir turn golden.Toss in thecelery,pepper bellandasparagus andstir for a few cook, stirring,translucent.until Add in mushrooms and stirtheyuntil startto Pour oilinto largeand heattoAdd saucepan mediumhighonions and heat. 1 package whole wheat orbrown ricepasta Fresh cracked to taste pepperandseasalt, 2 Tbspbalsamicvinegar 4 cupsnavy beans,cooked 3 cupsdicedtomatoes 1 Tbspdriedoregano 2 Tbspgarlic, minced 1 cupbellpepper, chopped 2 cupscremini mushrooms, sliced 3 Tbspssesameorvegetable oil Easy Pasta Fazool Serves 6ormoreServes 2 ouncesfresh lemonjuice 2 cupstomato sauce 4 cupsvegetable broth 1 Tbspdriedbasilleaves 1 cupasparagus, chopped 1 cupcelery, sliced 2 cupsdicedonion,rinsed Main Courses Transfer mixture to a buttered loaf pan or casserole dish and bake about 40 about minutes, untilbrowned. bake and dish casserole or pan loaf buttered a to mixture Transfer ture andallingredients intheorder listed. Rince, drain,roughly and chopthechickpeas.mix crumb Combinethemwith minutes ormore. Combine bread crumbsandpineapplejuice,allowing mixture to soak for 15 Preheat oven to 350F. 2 pinchescayenne ¼ cupchoppedparsley ½ cupchoppedcelery 1 cupchoppedonion 1 cupwhole wheat breadcrumbs 1 canchickpeas Wood Acres Chickpea andCheese Loaf Serves 10 Serves 1 cupgrated cheese 1 tspsalt 1 Tbsp.miso 1 egg,beaten 3 Tbsp.oil 1 cuppineapplejuice - Main Courses grape tomatoes slicedinhalfandfresh basilleaves. Serve hot. golden brown.oil until Add the gnocchi into the heated bean mix.Garnish with directions. Letcool,patdry and sauté over amedium high heat with butter or TuscanPesto makeGnocchi – Bean orpurchasecook according gnocchiand to or fig as such vinegar,blackberry, balsamic overflavoured top inazig-zagfashion andserve. fruit- little a Drizzle toast. the on the mix.Toast intheoven. Mashsomemixtureof thehotbean and heap alittle, minced garlic withsome extra-virgin olive oilandbrush the bread liberally with Tuscan Pesto BeanToast –sliceacouplethickslices of fresh bread, mixalittle Possible variations: cracked pepper. juice and white wine, stir to deglaze flavours from pan. Season with sea salt and pestothe basil and cookfor another couple minutes. Finally add in thelemon minute, stirringto make sureto not scorch thegarlic. Stirinthenavy and beans ing to sauté. Addpepper, inthebell pimento andgarlicand sauté forfurther a Add intheceleryandmushroomslucent. continu- little, the heata up and turn Heat theoliveoverpan in a oil sautéand mediumheat trans theonionsuntil - Sea saltandfresh cracked pepperto taste 1 ounceoffresh lemonjuice 2 cupscooked navy beans 1 cupcremini mushrooms, sliced 1 cupasparagus, ¼inchslice 1 cupcelery, diced 2 Tbspextra virgin olive oil Tuscan Pesto Beans Serves 6-8 Serves 1 Tbspwhite winevinegar 4 ouncesbasilpesto 1 Tbspgarlic, minced ½ cuppimento 1 cupyellow pepper, diced 1 cupwhite onion,diced Main Courses Note: this marinadeis also excellent with salmon. Serve hot. side. per minutes 5 to 4 for heat medium-high over cook and grill the Preheat 24 hours. Pour themarinadeover top, cover, andrefrigerate for anywhere between 1and layer. todish enoughin abakingwith Place grilling. spacefor themto rest inasingle Drainand drythetofu. into Slice uniformly-sized thick, up stand can strips that Combine allingredients except for thetofu. ¾ tspgrated fresh ginger 2 tspred pepperflakes 2 Tbspchoppedgreen onions 2 Tbspsoy sauce 2 blocks offirmtofu Firecracker GrilledTofu Serves 4 Serves ½ tspsesameoil 1 clove ofgarlic, minced 2 tspbrown sugar 2 Tbspbalsamicvinegar ¼ cuppeanutoil Main Courses tinal balance. Chickpeas andleeks are reputed to be amongthebestfoods for a healthy intes rosemary orbasil. Serve over brownrice. Garnishyogurtwith andfresh herbs: cilantro, parsley, the spinachright attheendto heat untiljustwilted. Add sweet potatoes and simmertender,until another 15 aboutminutes. Add in more minutes. Add carrots, tomatoes andchickpeas (rinseddrained).and 10 Simmerabout or translucent.until Add the garlic andspices and sauté for one minute more. oil to heat mediumandsautéa largeIn pot, leeks (oronions)tenabout minutes Optional accompaniments: cilantro, brown yogurt, rice, herbs 1 ½cupschoppedleeks (or1cuponion) 5 to 6tomatoes (or1-28ouncecan,drained) 2 to 3cupsbroth 1 cupcarrots, diced 3 to 4cupsspinach 1 mediumsweet potato, cubed 1-28 ouncecanofchickpeas salt to taste pinch ofhotchiliflakes ½ tspturmeric 1 tspchilipowder 2 tspcumin 3 cloves garlic, minced 2 Tbspolive oil Deb’s Chickpea Stew Serves 8-10 Serves - Main Courses Drain andrinsebeansstirtheminto therice.Heat through andserve hot. using brown). is mostly absorbed15 minutes (about ifyouare white using rice,35minutes if Reduce heat andcover, simmering riceuntil is tender and moist and theliquid Stir inthericeandwater orbroth. Cover andbringto aboil. onion isbeginningto soften. Stir ingarlic andseasonings,to continuing morecouple cooka minutes until about 3minutes. Add onion and cook,stirring often,Heat oilinasaucepanon medium heat. for Somehow, this islandstaple alsoperfectly suitsSaskatchewan winters. 2 cupsuncooked rice(white orbrown) ¼ tsppepper ½ tspchilipowder ½ tspdriedthyme 1 Tbspoil(vegetable orcoconut) 2 bay leaves 2 cansred kidney beans Caribbean Rice andPeas Serves 4 Serves 3 cupswater orbroth ¼ tspallspice ½ tspground cumin 2 garlic cloves, crushed 1 onion,finely chopped ¾ tspsalt Main Courses well. tro, avocado, yogurt or sour cream,grated salsa, cheese, and tortillasworkall youbalance most enjoy. Serve with whatever accompaniments you like – cilan potato. Taste and adjust seasonings,thechilihas adding limejuice untiljustthe Simmer 15or 20 minutes, stirring frequently. Gently mixincornand sweet minute, stirringfrequently. Stirintomatoes, beans,andbroth. coriander, chipotle,chilipowder, cocoa(ifandpepper.using), salt Cook for 1 and peppers and sauté anotherfew minutes.cumin, cinnamon, Stirinjalapeño, ion andgarlictranslucent, 5minutes. andcookuntilabout Add celery, carrots, largea In remainingheat saucepan, 2Tbspsofoilover Add on- mediumheat. or untiltender. with reserved cumin and cinnamon, and roast in a 400F oven for 15-20 minutes chopped sweetMix potatoor soofolivetablespoon a orsquashwith toss oil, aside. stirring constantly,tobeginning until brown,3 to 5minutes.Remove set and Heat alarge heavyand dry skilletroast cornkernels over medium-high heat, ½ tspchilipowder (+½tspfor sweet potatoes) ½ tspcinnamon(+½for sweet potatoes) 1 tspcumin(+½for sweet potatoes) 2 cupssweet potato orbutternut squash,cubed 1 cupvegetable broth orwater 2-15 ouncecansblackbeans 1 tspchipotlepowder orpaste 1 tspground coriander ¾ cupcornkernels 1 cupcelery, mediumdice 1 mediumonion,chopped 3 Tbsp.olive oil,divided Roasted Veggie Chili Serves 6-8 Serves 2 Tbspfresh limejuice,to taste 1-28 ouncecandicedtomatoes 1 tspcocoapowder Sea saltandblackpepper 2 bellpeppers,chopped 1½ cupscarrots, diced 2 jalapeñopeppers,minced 4 cloves garlic, minced - Main Courses These pattiesare deliciousontheirown orserved withmushroom misogravy. way through. Bake carefullyforminutes, flipping 40 sheet. well-oiledbaking half- a on them moist hands formWith 10cakes5 inches aboutwideby Place 1inchthick. pepper. mushroom mix, ricotta,asiago,dried mushrooms, and yeast,nutritional salt, evaporated. Whisktheeggsandthenadd towith thecooked thequinoaalong mushrooms, andfresh herbs. Letcook10minutes the moistureall oruntil has Heat theoilinalarge panandcookoniontranslucent.until Add the garlic, chop, andaddto thequinoa. finely cool, Let brown. golden until Toastnuts the bowl. large into spoon and Cook thequinoaasperdirectionswaterall until isabsorbed. Remove from heat Preheat oven to 350F. ¼ tsppepper ½ tspseasalt 2 tspground dryporcini mushrooms (optional) 1½ cupsasiagoorparmesancheese,grated ½ cupRicottacheese 1 Tbspfresh sage 1 Tbspfresh parsley ¼ lbshiitake mushrooms, minced 1 large onion,minced 1 cupquinoa Shiitake Mushroom Cakes Serves 10 Serves 2 Tbspnutritionalyeast 2 eggs 1 Tbspfresh basil 1 cuppinenuts(orpecans) 2 tspgarlic, minced 1 Tbspveggie oil Main Courses Serve hot. Remove fromwhisk inthedissolved heat, miso,yeast, Braggs, andpepper. 20 minutes. Add the stock andstir well. Bringto aboil,reduce to asimmer, andcook15 to stirring for 1minute to brown theflour. keep tocoat, stir and flour the add browned.Then mushroomssautéuntil and sauté onionandgarlicmedium pot, a In in theolive golden. Add oiluntil the 2 Tbspmiso,dissolved in½cupwarm water ¼ tspblackpepper 2 TbspBraggs (orsoy sauce) ¼ cupflour 3 cupswhite orbrown mushrooms 4 Tbsp.olive oil Mushroom MisoGravy 1 Tbspnutritionalyeast 3 cupsveggie stock 2 cloves garlic, minced 1 smallonion,diced Main Courses thickened. Add andsetaside. thecream, seasonwithsalt, to a saucepanandadd the broth. Simmer for 20 minutes, thesaucehas until the garlicblender with a cilantroand puree and mostly until Transfer smooth. the skinshave brownthe tomatillosspots onthem and or black in Place are soft. and placethe tomatillos on agreased Roast sheet. baking for 20 minutes, until husks tomatillo the RemoveF. 400 to oven the preheat sauce, the Toprepare For thesauce For theenchiladas ½ cuphalfandorcream ½ cupcilantro 2 lbsfresh tomatillos Possible toppings: cilantro, avocado, quesofresco orparmesancheese 12 to15 corn tortillas plusadashfor sprinkling ½ tspsalt, ½ tspcumin,plusadashfor sprinkling ½ tspchilipowder, plusadashfor sprinkling 2 to 3cupsbutternut squash,peeledandcubed 2 cupsshredded cheese 2 cupsfresh mushrooms, chopped 1 cupchoppedbellpepper 1 jalapeño,seededandchopped 2 Tbspbutter 1 smallonion,chopped Butternut SquashandMushroom Enchiladas with Tomatillo Sauce Serves 12 Serves salt to taste 2 cupsbroth 4 cloves garlic Main Courses minutes untilcheeseismelted andbubbly. Serve withyour favourite toppings. finished; covertomatillothe topBakeand with cheese. sauce with for to15 20 and mushrooms. Roll andplaceseam-side-downdish. inabakingRepeat until warmand the microwave. in the softened Fill tortillasof squash bit little a with To assemble, preheat the oven to 400F. Wrap the tortillas in a moist paper towel of saltandadditionalcuminchilipowder. and add the mushrooms. Sautésoft andbrowned. until Seasonwithasprinkle pan the in butter of tablespoon remaining1 Forthe melt mushroomfilling, the aside. der, Saute until thesquash is fork andsalt. tender. Transfer to a bowl andset mixture doesn’t burn.Add the squash, 1 tablespoon of butter, cumin,chili pow Addsauté theonionsand forfew a minutes, caretaking stirringand the that pepper.bell and stir too Donot often;brownedthe skinsget let roasted. and For the squash filling, heat a large pan over high heat, and dry roast the jalapeño Butternut andMushroom Squash Enchiladas continued - Main Courses nicely –justreheat andgarnish before serving. servedor anotherstrongbed ofarugula ona green.salad This dish freezes ricotta cheese, a drizzle of oil, chilli flakes, roasted nuts, and oregano. Very nice Serve warm orroomat temperature. Garnish with adollopofsour cream or gently for 30to 40minutes, untilthelentilsare softbutstillholding together. simmer and medium to heat the Lower boil. the to Bring salt. of teaspoon ¾ garlic andonionto thepan,add stock,the lentils, wine,1 and ½ cup of water and soft andgolden-brown andthetomatoes are beginningto blacken. Return the Fry for 10 minutes, on medium high, turningthemoftenis the eggplant until when very addthe eggplantandtomatoes. hot, of pepper.plenty and spoon ofsalt Add the remainingtooil and, thesamepan In alarge bowl,and tomatoesmix thecubedeggplant and season with ¼ tea- soft andgolden.Transferuntil intobowl, a leaving aside. theoilbehind.Set garlic, onion, thyme and ¼teaspoonand fry ofsaltfor 8 minutes, stirring often, of oilintoHeat 2tablespoons large, a sautéover pan Add medium highthe heat. ¼ cuproasted pinenuts(pecansare amore economicalandfine salt andblackpepperto taste ⅓ cupsourcream orricottacheese ⅓ cupwhite wine(orapplejuice) 2 small eggplants,cubed ½ lbcherrytomatoes 1 large red onion, finely chopped 2 Tbspoil substitute) Stew withLentil,Eggplant, andRoasted Tomatoes Serves 4 Serves 1 ½cupwater 2 tsp oregano leaves ½ tsp chiliflakes 2 cupsvegetable stock ¾ cuplentils ½ Tbspthyme 3 garlic cloves, finely sliced

Main Courses couscous, quinoa,orrice. areetables done to your Adjust liking. to salt taste andserve onabedof cooked Add in thechopped green beansanddriedvegfruit andcontinuecookinguntil - Cookabout10minutes, untilvegetablessalt. are abouthalfway done. Add thecarrots,diced parsnips,turnip,tomatoes, chickpeas, stock orwater, and der. Mixinpowdered ginger, turmeric,cumin,cinnamon,andcayenne pepper. largea In Dutch oven,oil to heat mediumandsauté onionandgarlicten until - ½ cupraisins (orchoppeddriedprunesorapricots) 1 cupdicedtomatoes (fresh orcanned) 2 cupsfrozen choppedgreen beans 1 ½cupsstock orwater 1 smallturnip,diced 4 mediumcarrots, diced ½ tspcinnamon ½ tspturmeric 1 onion,diced 2 Tbspcoconutoil Moroccan Chickpea Stew Serves 6-8 Serves 2 tspunrefined salt 1-14 ouncecanchickpeas 2 parsnips,diced pinch ofcayenne pepper ½ tspcumin ½ tspginger 1 clove garlic, minced Main Courses Transfer to plates andserve. until once, flipping tempeh, Grill browned andhotthroughout, 8to 10minutes total. cooking. heat medium for grill a Prepare turning halfway through, for 2hoursorovernight. Arrangetempeh indish,toturn overall coat marinade, cover with andchill, adobo inawide,shallow dish. Whisk togetherchili powder, limejuice,oil,tamari, garlic,oregano, cloves and 1 (8-ounce)package tempeh 1 Tbspadobosauceorsalsa ¼ tspground cloves 1½ tspdriedoregano 2 cloves garlic, finely chopped 1 Tbspchillipowder 2 Tbsptamarisoy sauce 2 Tbspextra-virgin olive oil 3 Tbsplimejuice Spicy GrilledTempeh Serves 4 Serves Main Courses Optional Toppings Salad on hand.Quantities are alsoforgiving –addorreduce volume to suityour needs. This delicious salad may beadapted to whatever compatible vegetables you have 1 cuphotwater ¼ to ½tspcrushedchillipepperflakes (to taste) 1 tspsalt 2 Tbspsoy sauce 4 Tbspcidervinegar 3 Tbspbrown sugar 1 heapingTbspofchoppedgarlic 1 heapingTbspofgrated ginger 1 cupofcreamy peanutbutter Peanut Sauce(makes about2cups) 4 to 6hard-boiled eggs,shelledandquartered 1 pkg extra-firm Tofu, cubedandfried Lime and/orlemon slices ¼ cuptoasted unsweetened coconut 1 cupfinely choppedgreen onion 1 garlic clove, very finely sliced 2 Tbspvery finely slicedfresh ginger 3 Tbsppeanutorvegetable oil 1 recipe ofcooked yellow rice(seebelow) 5 to 6cupsoffresh spinach 5 to 6cupsof assorted vegetables, steamed untiltender-crisp, suchas:a cabbage; thinslicesofcarrots; mungbeansprouts. small headofbroccoli, cutinto spears;fresh green beans;red andgreen Gado Indonesian Salad Serves 6-8 Serves Main Courses person cangarnish according to taste. then againthe greenwith onion. Servetoppings all onthesideeach so that Remove from panandrepeat theprocess with abrief sauté of the garlic and To prepare thetoppings, heat1Tbspoilandgently sauté thesliced ginger. temperature. smooth. Transfer to aserving bowl andadjustseasoning to taste. Serve atroom To prepareingredientsadd all sauce, peanut the tountil blend blender and a dish. Top withcooked yellow rice,assorted vegetables, tofu, andeggs. To assemblethesalad,make abedofspinachonthebottom ofyour serving is absorbed. simmer with pot covered for about 40 minutes or until rice is tender and water which ½ tspofturmerichasbeenadded. Bringrice toreduce and aboil, heat, To prepare theyellowbrownrice, cook2cups cold waterrice in3½cups to GadoIndonesianSalad continued Greek Style Potatoes Potato Poppers Red Cabbage with Juniper Roasted Butternut Squash with Shallots and Golden Raisins Mashed Sweet Potato or Squash with Ginger Roasted Vegetable Melange Spiced Roasted Sweet Potatoes – Two Ways Roasted Butternut Squash with Spicy Onions Grilled Antipasto Salad Platter Mexican Style Grilled Corn Baked Kasha (Buckwheat) Vegetable Dishes Vegetable Vegetable Dishes and bake about20minutes, untillightly browned. 1 ½inches of aboutindiameter.balls well-oiledthem ona Place sheet baking in theremainingMix ingredients well-blended.until Form the mixture into Overbuttermelt large ina sautéand saucepan mediumheat, soft. onionuntil Preheat oven to 350F. tatoes gently inorder to keep themevenly moistened. Bake for 2 hours or potatoesuntil are very tender, occasionally turningthepo- ing, turningpotatoes to coat. wedges.Place potatoes large ina dish.Gently baking the preparedin mix dress Whisk together dressing ingredients. Cutpotatoes lengthwise into large, thick Preheat oven to 350F. 1 cupwhole grain bread crumbs 2 Tbsptomato paste 1 cupmashedpotato 2 Tbspbutter 1 tsppepper 2 tspsalt ⅓ cupolive oil 1 cupwater Greek Style Potatoes Potato Poppers Makes about24 Serves 8 Serves ½cupgrated parmesan cheese 1 tspunrefined salt 2 cupscooked brown riceormillet 1 cupchoppedonion 8 to 10potatoes 2 tsporegano 3 cloves garlic, minced ½ cuplemonjuice - Vegetable Dishes Heat the butterHeat overmedium pan in a oroil medium-high heat. apple, cover, andcookafurther10minutes. Adjust theseasoning.Serve hot. Coversimmer andfor 15to 20minutes,is tender.the cabbage oruntil Add the egar. Bringto aboil. Seasonwithsaltandpepper. their aroma.lease and sautétransparent. until Add thejuniperberries and sautéthey until re- 1 apple,peeled,cored andshredded 1 Tbspred winevinegar salt andpepperto taste 1 Tbspred currant jelly ½ cupvegetable stock ½ headred cabbage,cored andshredded 6 juniperberries,lightly crushed 1 large red onion(finely chopped) 2 Tbspbutter oroil

Addstock thecabbage, or water, red currantjelly vin- and Red Cabbage withJuniper Serves 4 Serves

Add theonion Vegetable Dishes coated withthe olive oil. Roast for 35to 40minutes oruntilsquashistender. other ingredients in alargedish, bakingandstir so themixturethat is well ute or two so it is easier to cutthrough thehardthe squash skin).Mixandall Peel, seed, and dice the squash. (Tip:itinthemicrowavetry putting for a min- Preheat oven to 400F. ½ teaspoon salt ¼ teaspoon ground cinnamonornutmeg 3 Tbspolive oil ½ cupgoldenraisins 6 smallshallots,slicedinto halves 1 mediumbutternut squash Roasted Butternut SquashwithShallots and GoldenRaisins Serves 4-6 Serves Vegetable Dishes juice and1tspgrated orange rind. and peppertosalt taste.additions Optionalor variations: add 2Tbsporange Bake sweet potatotender. orsquashuntil smooth, mixinoil,ginger, Mashuntil roast for 25to 35minutes, turning occasionally oruntiltender andbrowned. and herbs, seasonandpepper.with salt Spread over one orsheets, 2 bakingand Preheat oven to 400 F. Peel all vegetables and cut into long batons. Toss with oil Combinations can justmake vary; sure allthe veggies are cutto the samesize. 3 cupsbaked sweet potato ¼ tspsaltandpepper 1 tspgrated fresh ginger 1 Tbspsesameoil 1 tspdriedrosemary 2 red onions,cutineighths 1 lbsweet potatoes 1 lbparsnips Mashed Sweet Potato orSquashwithGinger Roasted Vegetable Melange Serves 3-4 Serves Serves 8 Serves salt andpepperto taste ¼ cupolive oil 1 fennel bulb,trimmed 1 lbcarrots Vegetable Dishes choice. Bake 20to 25minutes, untiltender. sweet potato slicesinolivethe spicemixturesprinklewith and then oil ofyour Slice eachhalfcrossway into ¼inchtolargea ½inchslices.In bowl,toss the lengthwise. half in it cut and potato sweet the F.Peel 425 tooven the Preheat and or Each ofthe following spice mixes makes yummy sweet potato ‘fries’. 1 lbsweet potatoes pinch ofsalt ½ tspcurrypowder Salt to taste 1½ tspground blackpepper 1 Tbspdriedmarjoram 4 Tbspdriedparsley Spiced Roasted Sweet Potatoes –Two Ways Serves 3-4 Serves 1½ Tbspolive oil ¼ tspground cumin 1½ Tbspolive oil 1½ tsponionpowder 1 Tbspdriedrosemary 2 Tbspdriedsage Vegetable Dishes Serve withagrain andaccompaniments ofyour choice. combine. to bowl; add hazelnuts, parsley, marjoram, mint, andspicy onions, and toss to reserve bowl. Roast, undisturbed,tender, until 15–20 minutes. Return squash medium bowl;and pepper. seasonsalt with a Divide between 2rimmedsheets; baking in oil cup ¼ and squash Toss 400°. to temperature oven Increase occasionally, untilgoldenbrown, 6–8minutes. Letcool;coarsely chop. Preheat oven to 350°. Toast hazelnuts on a small rimmed baking sheet, stirring Squash These canbeprepared upto three days ahead. Cover andchill. and honey. Letcool,thenmixinlimezest. pepper flakes and toss to combine. Remove pan from heat and mix in lime juice lightlyuntil charred and softened 5–7 minutes. notfallingbut Addapart, red Heat oilinalargeover skillet Cook onion, stirring often, medium-high heat. Spicy Onions Kosher saltandfreshly ground blackpepper 2 large butternut squash(about4lb.),peeled,seeded,sliced¼”thick ½ cupfresh goatcheese, crumbled 2 Tbspchoppedfresh marjoram ½ cupchoppedfresh mint ½ cupchoppedfresh parsley ¼ cupplus2Tbsp.olive oil 1 cupblanchedhazelnuts ¼ cupfresh limejuice 1 tspcrushedred pepperflakes 2 Tbspolive oil Roasted Butternut SquashwithSpicy Onions Serves 8 Serves 2 tsphoney 1 tspfinely grated limezest 1 mediumred onion,sliced Vegetable Dishes Serve asadeliciousappetizer orsidedish. desired accompaniments. lined platter with artichokealong hearts,olives, andtomatoes and any other To serve,the vegetables bring to room temperature. Arrangelargeon a lettuce- occasionally. stirring hours, 24 to up or Coverhours refrigerate8 marinade. and least forat reserved garlic mixture. Gently mixthevegetableswell-coateduntil with the charred.pepper,the grilled Place the bowlin eggplant zucchiniand the with forand grill 5to 8minutes per sidetenderor until goldenbrownand not but Cutlengthwise.half zucchini in the oil with eggplant zucchini and the Brush skin andcutinto 6strips. over.all Transfer tosit forand let apaperbag 10 minutes. Peel off the charred Meanwhile,the pepperfor grill 15 to 20minutes,often, turning charred until for 30minutes. Rinseandpatdry. Cutintothe eggplant lightlySprinkle slices. inch thick ½ drainlet and salt with and oregano. Setaside.Return theartichoke heartsto thejarandrefrigerate. Drain artichoke hearts,reserving the liquidinalarge bowl. Stiringarlic, salt, pared dishatleast8hoursto marinade. atroom temperature.This isanidealsummertimedish,served Allow the pre - Black olives Tomato wedges 2 Tbspsolive oil Leaf lettuce 3 cloves garlic, minced ½ tspeachsaltandoregano 1 bellpepper, any colour 2 smallzucchini 1 eggplant 1-6 ouncejarofmarinated artichoke hearts Grilled Antipasto SaladPlatter Serves 4 Serves Vegetable Dishes sour cream oryogurt inthis recipe. French) &then letting itsitovernight onthe counter. You could easilysubstitute 10% table cream rather than whipping cream, which the would nodoubthorrify costly,very soImake my own by adding¼cupbuttermilk to ¾cupcream (Iuse *crème fraiche can beboughtatsomegrocery stores butit’shard to findand Serve withlimewedges onthesideto squeezeover thetop. with quesofresco and cayenne. minutes. Brushremaining crème fraîche mixtureover oncorn,thensprinkleall mixtureturning occasionally, oncornandgrill, deep goldenbrown, until 7 to 9 processorsmooth; until transferjust and pulse to abowl. Generously brush Meanwhile,crème put fraîche, mayonnaise,foodand chipotlesinadoboa salt Preheat agrillto medium-high heat. 1 lime,cutinto wedges ⅛ tspcayenne pepper ½ cupquesofresco orgrated Parmesan 6 earscorn,husked 2 cannedchipotlesinadobosauce,seeded ½ tspfineseasalt ¼ cupcrème fraîche (orsourcream) ¼ cuplight mayonnaise Mexican Style GrilledCorn Serves 6 Serves Vegetable Dishes (but actuallyinthe rhubarb family) andisgluten-free. texture Also isabitdifferent. note that buckwheat isnotinthe wheat family may beusedinstead ofthe whole andwillrequire less bakingtime,though the Note that both whole andcracked buckwheat are available. Cracked buckwheat hour ofbaking,ifdesired. Sautéed mushrooms beadded can to thetop ofthecasserolehalf duringthelast uid asneeded. Bake for one more hour, checkingevery 20 minutes or so and adding more liq- Check the kasha andadd one more cup of water,for baking one more hour. for one hour, thenturnoven down to 325 degrees and bake for one more hour. Stir inthetoasted Bake buckwheat. covered ina casserole dish375 at degrees covereda In casseroledish, 2cupsofwater mix orbroth,pepper.and onion,salt utes, untilbrowned andfragrant. Preheatoven to 350degrees.Toast buckwheatthe in oven for10-15 min- about Salt andpepperto taste 1 finely choppedonion 2 to 3cupshotwater orvegetable broth 2 cupswhole buckwheat Baked Kasha (Buckwheat) Serves 6 Serves Sweets and Treats Homemade Chocolate Betty Boop’s OatmealCookies Flourless Chocolate Cake Bev’s Poppyseed Cake Rustic Rhubarb Pie Chocolate Zucchini Loaf Nut-Free Chocolate Protein Bites No-Bake Chocolate Brownies Double-Baked Crisps Cookies Cornmeal,Apricot, andSage Gluten-Free Walnut-Apricot Cookies Chocolate BlackBeanBrownies (Gluten-Free) Toffee Chocolate AlmondCookies Thin OatmealCookies Deb’s No-Bake Gluten-Free Treats Joseph’s Chewy AlmondSpice Cookies Sweets and Treats then transfer to awire rack to finishcooling. halfway through Letthecookies sheet baking. cool onthebakingfor 5 minutes, 12 minutes,the edges,about rotatingsheets betweenthe baking theoven racks fork, across-hatchmaking pattern. Bakethe cookies until are golden around Flattenthe tinesofa with ing dough, theballs 2 inches spacingtheballsapart. it ononeoftheprepared Place ball. sheets. baking Repeatthe remainwith - Scoop a heapingtablespoon of dough into your androllpalm itinto a 1 1/2-inch flour isfully incorporated. Refrigerate thedough for 30minutes. cally scraping thebottom and sides of the bowlto withaspatula ensurethe that periodi mixture, flour the in beat and low to speed the Reduce incorporated. at mediumspeedwelluntil combined. Add the chiaseed mixtureuntil andbeat electric mixer,Using an sugarthe coconutoil andcoconutpalm beat orsucanat dium bowl. Setaside. mond flour,flour,coconut cream of tartar, me- a spices in and soda, salt, baking and warm water bowl.in asmall Setaside to thicken. Whisktogether the al Line sheets 2 bakingwithparchment paper. Stirtogether the ground chiaseeds Preheat oven to 350°F and place racks in the upper and lower third of the oven. 1½ cupscoconutpalmsugar orsucanat 1 cupsolidunrefined coconut oil ½ tspground nutmeg ½ tspground allspice ¾ tspground cloves ½ tspsalt 1 Tbspground cinnamon 2 tspcream oftartar 1 tspbakingsoda ½ cupcoconutflour 2½ cupsfinely ground almondmeal/flour ¼ cupplus2Tbsp.warm water 2 Tbspfinely ground chiaseeds Joseph’s ChewyAlmond Spice Cookies Vegan andGluten-Free Makes about32to 40cookies - - Sweets and Treats straight from thefridge.Freezes well. Press into to a 9x9buttered pan. Chillwell before serving – itsbestwhen eaten overnilla Immediately lowheat. addtheremaining ingredients and stirwell. largea In the honey,melt saucepan, butter peanut butter, oralmond vaand - 1 to 1½cups of driedfruitsuchasraisins, currants, ½ cuppumpkinseeds ½ cupsunflower seeds 1 cup(orless)salted peanuts 1 cupgood-qualitychocolate chunks 3 cupsricecrisps 1 tspvanilla 1 cuppeanutoralmondbutter ¾ cuphoney dried apricots,anddates Deb’s No-Bake Gluten-Free Treats Makes 16-20squares Sweets and Treats ies completely onthebakingsheetwill yieldcrispier, more perfect cookies. crisp, andcentres arevery still slightly 13to 16minutes. soft, Cooling thecook Bakethe cookies 1sheettime untilare ofcookiesa at goldenbrown,edges are need to press thematallsouseyour bestcookiejudgment). didn’t I that these of sheet one baking after found (I thickness 3/4-inch about They spreadwill Lightly cookies persheet. quitebit. a press eachcookieto sheet(s) 8 – about 2 1/2-inches onthebaking apart the cookies about Place 2 Tbsp-sized about moundsofdoughScoop out androllthem to form balls. no flourpockets remain andthattheingredients are evenly distributed. that ensureto spoon wooden a with stir final a doughgive the needed, If utes. Graduallywell-combined,until mix and addtheoats 30 seconds to about 1 min- until barely incorporated, 10-20seconds.It’sokifthere are afew dryspots. mix mixtureand flour the Add again.bowl the of sides the Scrapedown onds. Add theeggandvanillaon medium-lowand beat welluntil mixed, 30 sec about sides ofthebowl with arubberspatula. the longer.minutedown fluffy,Scrape1 and about light until beat to continue sugar togethercombined. Increasejust until themixer speedto mediumand Using a large bowl andanelectric mixer, beatthebutter, white sugar andbrown Setaside. salt. and soda, powder,flour,baking baking the together whisk bowl, medium a In Line large, rimmediumbakingsheetswithparchment paperandsetaside. Adjustovenan rackto the ovenheat themiddlepositionand to 350degrees. 1 tspvanilla extract ¼ cuppacked light brown sugar ¾ cup+2Tbspbutter, softened ½ tspbakingsoda 1 cupall-purposeflour Thin OatmealCookies Makes about3dozen 2½ cupsold-fashioned rolled oats 1 large egg 1 cupwhite sugar ½ tspsalt ¾ tspbakingpowder - - Sweets and Treats sticking excessively to thebaking sheet. However, don’tleave themtooor long,thehardened toffeecause trouble will by remov after minutes fiveing themfrom the oven, or theybe too will soft to crumble. handle andwill for sheets their on cookies the cool to want You’ll they are light andgolden. to relaxand spread Bake out. inthecentre oftheoven for 8-10 minutes until Drop dough by onto tablespoonfuls sheets, leaving baking room for thecookies late chips,andalmonds.Mixgently butthoroughly. ture to thebutter mixture,welluntil beating Stir intoffee blended. choco bits, In a separate bowl, combine flour, oats, baking soda, and salt. Add this dry mix until creamy. butter,Beat brown and white sugars,and vanilla egg, together large ina bowl Preheat oven to 375F. 1 cupoats(for afinercookie,runwhole oatsthrough afood processor) ¾ cupalmonds(eitherslivered orground) 1 cupmilkchocolate chips ¾ pkg (about150grams) ofSkor Toffee Bits ¼ tspsalt 1 tspbakingsoda 1¾ cupflour(canusepartwhole wheat) 2 tspvanilla 1 egg ½ cupwhite sugar ¾ cuppacked brown sugar 1 cupbutter Toffee Chocolate Almond Cookies Makes 3-4dozen - - - Sweets and Treats Allow themto coolcompletely before slicinginto squares. Bake thebrownies for30 minutes, about toothpicka until comesclean. out over thetop ofthebrownies. batter into theprepared pan. Sprinkletheremaining chocolate chips evenly processing smooth.until Fold in½ cup of chocolate chips. Pour the brownie ingredientsBlend all except for chocolate chips in ablender or food processor, or linewithparchment paper, leaving a2-inchoverhang onallsides. Preheat oven to 350F. Grease a9xinchsquarespraywith baking pan baking 1 cupchocolate chips,any variety ½ tspground coffee beans ½ tspbakingsoda(optional) ½ tspbakingpowder 1 tspbalsamicvinegar 1 tspvegetable orcoconutoil 1 Tbspalmondmilk(ordairymilk) ¾ cupsugar ½ cupcocoa 2 large eggs 1-14 ouncecanofblackbeans Chocolate Black BeanBrownies (Gluten-Free) Makes 16–20squares Sweets and Treats sor orcoffee grinderandpulseuntil finely ground. Note: To make your own oat flour, put a few cups of rolled oats in a food proces keep covered inanairtight containerfor upto 5days. sheets, andthentransfer to wire racks to coolcompletely. These cookies will are goldenandthecenters arevery still Letcool5minutes on thebaking soft. on thepreparedapart sheets. bakingBake for 8to 10minutes,the edges until Scoop the dough into balls of about 1/4 cup each. Arrange the cookies 3 inches and stiruntil fully combined. bowl the to apricots dried and walnuts mixture, flour the add spatula, a With fluffy. until mixer Reducea thespeed to lowin theegg,eggyolk,and beat and vanilla smooth.. until with bowl large a in together sugars and butter the Beat Combine oats,oatflour, bakingpowder, Setaside. bakingsodaandsalt. oven. Linetwo bakingsheetswithparchment paper. Preheat theoven to 350F. Position racks intheupperandlower thirds of the 1 cupdriedapricots,coarsely chopped 1 tspvanilla extract 1 large egg ½ cuplight brown sugar ¾ tspsalt ¾ tspbakingpowder 1 ¼cupold-fashioned rolled oats Gluten-Free Walnut-Apricot Cookies Makes 3-4dozen 1 cupwalnuts, coarsely chopped 1 large eggyolk ½ cupgranulated canesugar ½ cupunsalted butter, softened ½ tspbakingsoda 1 cupoatflour(SeeNote) - Sweets and Treats sheets 2minutes andtransfer to arack to cool. batches in middle ofoven 10minutes,golden. Coolcookies pale on oruntil Drop ofdough tablespoons onto1-inch apart about sheets andbake baking in combined. stirring until salt, and add apricots,sage,cornmeal, sodaand baking and flour in Sift smooth. until butter,together sugar,egg whisk and bowl a In Preheat oven to 350°Fandlightly grease 2bakingsheets. ½ tspsalt ½ cupcornmeal 2 Tbspfinely choppedfresh sageleaves ¼ cupchoppeddriedapricots ½ tspbakingsoda ¾ cupplus2Tbspall-purposeflour 1 large egg ¾ cupsugar ½ cupunsalted butter, softened well Apricot, Cornmeal,Apricot, andSage Cookies Makes about18cookies Sweets and Treats the variety ofyourthe choice. variety different flavour variations to try. Prepare the baseandaddthe ingredients for These are addictive, economical andguilt-free. Below isabaserecipe with four For FigandWalnut Crisps For Date Salty andAlmondCrisps For Cranberry HazelnutCrisps For Rosemary Raisin Pecan Crisps 2 cupsflour(oruseupto 1cup ¼ cupflaxseed,ground ½ cuproasted pumpkinseeds ¼ cupbrown sugar 2 tspchoppedfresh thyme ½ cuproasted walnuts, chopped 1 cupdriedfigs,roughly chopped 1 ½tspkosher salt**sprinkledontop before baking** 1 cupdried,pitted dates, roughly chopped ½ cuproasted almonds,chopped 1 tspfresh thyme, chopped(optional) ½ cuproasted hazelnuts,chopped 1 cupdriedcranberries 1 Tbspfresh rosemary, chopped ½ cuproasted pecans,chopped 1 cupraisins of whole-wheat flour) or flaxseed meal Double-Baked Crisps Makes about8dozen 2 tspbakingsoda ½-1 tspsalt(to taste) ¼ cupsesameseeds ¼ cuphoney 2 cupsbuttermilk Sweets and Treats Remove to acoolingrack to coolandcrispup. overthem bake and for15 minutes, another10– deep golden. crisp and until Preheat oven to 300° F. and bake for about 15 minutes. Remove from oven, flip Place theslicesinasingle layer onanungreased cookiesheet. to thinlyRemove slice. from freezeras thinly slicetheeachloaf and possible. as Once loaves have cooled,wrap and freeze for severalhours to make themeasier touch. Remove from thepansandcoolonawire rack. Bake for 35 about minutes (less for mini loaves), goldenandspringy until to the salt ontop ofloaves before baking. Pour the batter into preparedDate Salty pans. Ifmaking andAlmond,sprinkle specifications recipe above.the Add any herbs asspecifiedandstirjust untilcombined. per as nuts and fruit your Add seed. flax and seeds brownsugar honey and fewstir a and strokes. Add seeds, thepumpkinsesame In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, boiling water for 10minutes andthendraining before addingto recipe. set aside.Ifyou are usingraisins, youthem ifyouplump can like byin soaking Measurefruit andseeds; outroast andchop nuts; wash andchopany herbs and for asmallercrisp. Preheat oven to 350° F. Grease two 8×4-inch loaf pans or several mini loaf pans, Double-Baked Crisps continued Sweets and Treats until very firmandthencutinto 16barsandserve. Butterand presspan 8” x 8” an thebrowniemixture into Refrigerate thepan. dried cranberries and rolled oats.Pour inthehoney mixturethoroughly. andmix seeds, sunflower chips, chocolate walnuts, almonds, combine bowl, large a In vanilla andcinnamonover low heatuntilliquid. medium-sized heat honey,a saucepan, In butter, coconutoil,almond seasalt, 1 Tbspbutter (to butter pan) ¼ cupdriedcranberries ½ cupsemi-sweet chocolate chips ½ cupchoppedalmonds 1 tspvanilla extract ¼ cupalmondbutter ½ cuphoney No-Bake Chocolate Brownies Makes about16squares 1 cuprolled oats ¼ cupsunflower seeds ½ cupchoppedwalnuts 1 tspground cinnamon ¼ tspseasalt ¼ cupcoconutoil Sweets and Treats until needed. freezer the Storein minutes. 20 about – firm until freeze and balls small 18 to the doughuntil and pulse time a at sticks together.the doughShape into 16 Testthe dough that isstickyenough to addwater form Ifnot, aball. 1 teaspoon oughly blended.Add thecacaonibsandpulseacoupleoftimes. of theotheringredientsin all exceptfor processnibs and thecacao thor until fooda In processor,process the datespastechunky and thick a until forms.Add ¼ cupraw cacaonibs(ordark chocolate chips) ½ tspcinnamon orto taste¼ tspfineseasalt, ¼ cupcocoapowder ½ tspvanilla extract ¼ cupchiaseed ¼ cupsesameseed ¼ cuphulledhempseed 1 cuppacked pitted Medjooldates (12-13) Nut-Free Chocolate Protein Bites Makes 16-18balls - Sweets and Treats risk. out clean.Coolbefore serving or thechocolateyeat goodnessyourhot at own top. Bake for 40 to 50 minutes, or until toothpick inserted in the middle comes Pour the mixture into the panandsprinkle theremaining chocolate chips on sepa- In soda. chocolateof the chips,savingtocup half a about on top sprinkle later. baking salt, the wet ingredients. Fold zucchini into mixture andthenfold powder, inmost cocoa flour, rate bowloil, eggs,vanillamix extract. Thenadddry ingredients to sugar, together Mix Grate zucchini andsetaside. Preheat oven to 350F. Linealoafpanwithparchment paper. 2 cupsgrated zucchini(dependsonsizeofbutabout1-1.5 2 cupsmilkchocolate chips 2 tspvanilla extract 3 eggs 1 cupvegetable oil(grape-seed, canola,orcoconut) ½ tspbakingsoda 1 tspsalt ½ cupcocoapowder 2 ½cupflour 1 cupgranulated sugar zucchinis) Chocolate Zucchini Loaf Makes 1loaf Sweets and Treats tard set. heat to 350 and cookanother 15 to 20 minutes crustis until browned andcus- reduce then and minutes 15 for F 400 at bake and top over toping the Spread manage. can you as artfully as filling over crust of edges the fold and crust pie in eggs and sour cream. Add rhubarb and gently toss. Spoon the filling into the In medium bowl, mix 1 cup sugar, 3 tablespoons flour and the orange peel. Stir for One-CrustFilledPie(donottrimorflute crust). box directedon as plate pie glass 9-inch in 400°F.ovencrust to Heat pie Place Topping Filling summer treat. A no-fusscrustandasimplecustard fillingmake this aspecialspringtimeor 2 Tbspbutter, softened ¼ cupall-purposeflourorsubstitute ¼ cupsugar 3½ cupsslicedfresh orfrozen rhubarb ½ cupsourcream 3 eggs,slightly beaten ½ tspgrated orange peel 3 Tbspall-purposeflour 1 cupsugar 1 piecrustofyour choice Rustic Rhubarb Pie Serves 8 Serves Sweets and Treats as desired or keep asimplecream cheeseicing. threeabout minutescake witha mixer. Icethecooledcakeeither anddecorate - smooth until ingredients flavorall cheese forward).creamMix the bring will vanilla the (Omitting using. is flavoring vanilla and honey cheese, cream bine Allowcream cheese to softenroom at temperature forfew a hours, thencom- Cream CheeseIcing choice: cherries,slicedstrawberries, chocolate coated quinoachips,etc. Allowcake tocream cool,thenicewith cheese topping icingortryadda of your food cake pan.Bake at350degrees for 1hour. baking flour, milk, seed, powder,poppy salt, and Addwalnuts. Mix well. Pour into greased and beat. floured round angel and oil Add sugar. with eggs Beat leave to dryonatowel. Preheat oven to 350 degrees. Pour boiling water over poppy seed. Drain and has beenadapted to include more wholesome, unprocessed ingredients. Originally from anoldcopy of“TheUkrainian Daughter’s Cookbook”, this recipe 1 tspvanilla (optional) ¼ cuphoney (or to taste) 2-8 ouncepkgs cream cheese ½ cupmilk(almondorregular) 1½ cupscanolaoil 1½ cupssucanaorganic sugar 6 eggs 1 cupdrypoppy seed Bev’s Poppy SeedCake 1 cupchoppedwalnuts ⅛ tspsalt 2 tspbakingpowder 2 cupsspeltflour Sweets and Treats ice cream, orfruitcompote. and serve withwhatever accompaniments desired – such as whipped cream, Invert ontoserving plate. a topthe Dust cocoa powderof additional bit a with formed Cook the cake a thincrust. inthepanonarack for 5minutes.about Pour thebatter intoand bake thepan for25 minutes, about the top oruntil has of cocoa power into the chocolate mixture and whisk again,just combined. until Remove fromwhiskand heat insugar.Add whiskeggs and the well.½ cup Sift crowave Add stirring the mixture the butter heat. smooth. that, until and melt Finelychocolatechop the boiler oronlowdouble a either in it mi- melt and and butter thepaper. roundthe bottomand line pan baking rounda with ofwaxor parchment paper Preheat over to 375F with rackin themiddleofoven. Butter an 8-inch ¾ cupsugar powder (plusextra for sprinkling) ½ cupunsweetened cocoa 3 large eggs ½ cupunsalted butter 4 ouncesgoodqualitybittersweet chocolate Flourless Chocolate Cake Serves 8 Serves Sweets and Treats shape. Bake 375for 10minutes nearthetop oftheoven. mix. Rollout dough to¼ inch aboutthickness and cutcookies in your desired soda intothe baking water the¼cupofboiling andaddto theoatsandbutter andbrowntogetherMix salt, oatmeal, sugar. in shortening Beat or butter. Stir Cover andkeep refrigerated. Pour intoor apancontainerapproximately 7”xlinedwithparchment paper. nuts andseeds. (Criollo brand is recommended), stevia powder, and your choice of assorted chocolatebaking Melt (Camino brand is recommended). Add in cacaobutter Betty Boop’s (aka Betty Westmoreland) Boop’s(aka Betty Betty OatmealCookies 350 mlassorted nutsandseeds 125 mlraw cacaobutter ⅛ tspstevia powder 50 gorganic unsweetened bakingchocolate ¼ cupboilingwater 1 cupbrown sugar 3 cupsoatmeal Homemade Chocolate Makes about3dozen gluten free 1 tspbakingsoda 1 cupshortening orbutter ¾ tspsalt Resources

The Vegetarian Epicure (Books One and Two) by Anna Thomas The Findhorn Cookbook: An Approach to Cooking with Consciousness by Barbara Friedlander Moosewood Cookbook by Mollie Katzen Rebar: Modern Food Cookbook by Audrey Alsterberg and Wanda Urbanowicz The Art of Simple Food by Alice Waters Lucy Waverman’s Kitchen website www.lucywaverman.com Oh She Glows website www.ohsheglows.com Cookie & Kate website www.cookieandkate.com Insight Meditation Society website www.dharma.org Finishing meal gatha

My bowl is empty.

My hunger satisfied. I vow to live for the benefit of all beings. photo: Cherie Westmoreland photo: